One-pan salmon with cream and artichokes

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 4 (about 150g each) skinless salmon fillets
• 1 large French shallot, finely chopped
• 1 garlic clove, crushed
• 125ml (1/2 cup) white wine
• 185ml (3/4 cup) fish stock
• Large pinch of saffron
• 125ml (1/2 cup) reduced-fat thickened cream
• 1 bunch asparagus, trimmed, halved
• 280g jar artichokes in brine, drained
• 1 tablespoon baby capers
• Fresh continental parsley leaves, to serve
• Crusty bread, to serve

METHOD

• Step 1
  Heat half the oil in a large frying pan over medium-high heat. Season the salmon. Cook, turning halfway, for 2 minutes or until golden. Transfer to a plate.
• Step 2
  Heat remaining oil in the pan over medium-low heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until soft. Add the wine and simmer for 2 minutes. Add the stock and saffron and simmer, stirring occasionally, for 3 minutes.
• Step 3
  Stir in the cream, asparagus, artichokes and baby capers. Add the salmon to the pan and simmer for 4-5 minutes or until the salmon is just cooked through. Sprinkle with the parsley. Serve with bread.