• 1 lemon
  • 8 baby artichokes (1½ ounces each)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 6 scallions, white and pale green parts only, thinly sliced (½ cup)
  • 2 garlic cloves, finely chopped
  • 1½ cups dry white wine, such as Sauvignon Blanc
  • 12 baby carrots (5 ounces), tops trimmed
  • 12 asparagus spears, woody ends trimmed
  • 3 ounces sugar snap peas, trimmed and halved horizontally
  • 5 Tbsp. butter, cubed
  • 1 Tbsp. chopped fresh tarragon
  • 1 skinless salmon fillet (1½ pounds)
  • Salt and pepper


Total time: 55 minutes
Makes 4 Servings

Preheat oven to 450°. Finely grate lemon zest into a small bowl; set aside. Squeeze lemon juice into a medium bowl of cold water. Snap off outer leaves of artichokes at base, until only pale green and yellow leaves remain. Cut top inch off each artichoke. Peel and trim bases and stems, then quarter artichokes. Add artichoke quarters to lemon water.

In a large sauté pan, heat 1½ Tbsp. oil over medium heat. Add scallions, garlic, and a pinch of salt and pepper, and sauté until scallions begin to soften, about 1 minute. Add wine and simmer until reduced by a third, about 4 minutes. Drain artichokes and add to pan along with carrots, ¼ cup water, and a pinch of salt. Simmer until carrots are crisp-tender, about 9 minutes. Nestle asparagus among vegetables in pan, cover, and simmer until asparagus is crisp-tender and artichokes are tender, about 2 minutes. Sprinkle snap peas, butter, and tarragon over vegetables. Return sauce to a simmer. Season to taste with salt.

Meanwhile, place salmon on a baking sheet. Brush with remaining ½ Tbsp. oil and season with ¼ tsp. salt and ⅛ tsp. pepper. Roast salmon until only center is still slightly rosy, 10 to 12 minutes. Let rest 3 minutes. Cut salmon into 4 equal pieces and divide among 4 wide, shallow bowls along with vegetables and sauce. Sprinkle with reserved lemon zest.


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