Roasted Salmon With Artichoke Topping

Four 6-ounce salmon fillets, fresh or frozen (not defrosted)

1 teaspoon olive oil

One 12-ounce package frozen artichoke hearts, defrosted and finely chopped

½ cup part-skim or whole-milk ricotta cheese

¼ cup packed chopped fresh parsley

¼ cup freshly grated Parmigiano-Reggiano cheese

6 vacuum-packed sun-dried tomatoes, chopped

1 tablespoon capers, drained

1 teaspoon minced garlic

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

Preheat the oven to 400 degrees.

If you're using frozen fish, rinse it under cool water to remove any ice, then pat dry. Brush with the oil on all sides, place in a baking dish and roast for 8 minutes. If you're using fresh salmon, just brush it with oil and place it in the baking dish (either skinned or skin side down).

Meanwhile, combine the chopped artichoke hearts, ricotta cheese, parsley, Parmigiano-Reggiano, sun-dried tomatoes, capers, garlic, salt, black pepper and crushed red pepper flakes in a medium bowl, stirring until combined.

Use your hands (be careful if the baking dish is hot) to pack the artichoke mixture on top of each salmon fillet so that it conforms to the shape of the fish; there will be a lot on each portion. Roast for 12 to 15 minutes per 1-inch thickness of fish if using frozen, and 9 to 12 minutes per 1-inch thickness of fish if using fresh, depending on your desired degree of doneness.

Serve warm or at room temperature.

Serves 4

Nutrition | Per serving (using part-skim ricotta): 390 calories, 44 g protein, 15 g carbohydrates, 17 g fat, 5 g saturated fat, 110 mg cholesterol, 550 mg sodium, 6 g dietary fiber, 4 g sugar

From nutritionist and cookbook author Ellie Krieger.