Baked Salmon with Artichoke Hearts

Baked Salmon with Artichoke Hearts

Ingredients

• 1 6-oz jar of marinated artichoke hearts, drained and chopped
• 1/2 cup minced red onion
• 1/2 cup minced celery
• 2 Tbsp. reduced-fat sour cream
• 1/2 Tbsp. Dijon mustard
• 4 4-oz. salmon filets, skin removed (or any other type of fish you like)
• Salt and freshly ground black pepper, to taste
• 2 Tbsp. chopped flat-leaf parsley

Preparation

1. Preheat oven to 400 degrees. In a medium bowl, mix together artichoke hearts, red onion and celery. In a small bowl, mix sour cream with mustard. Place salmon filets on 4 individual sheets of aluminum foil. Sprinkle each filet with salt and pepper.
2. Spread equal amounts of the vegetable mixture, then the sour cream mixture on top of each filet. Sprinkle parsley on top. Fold edges and crimp to seal.
3. Place fish packets on cookie sheet. Bake for 12-15 minutes, or until cooked through.