Baked Salmon with Artichokes and Lemon

One of my Mom and Dad's favorite things that I make. It is so simple and easy but also impressive for guests. Great over rice or even along side a salad. This should be enough for 4 servings.


You Will Need:

4 Salmon Fillets
1 can Artichoke Hearts, drained and quartered. I prefer in Brine or Water but in this case the marinated ones would be ok. Just don't over-do the seasonings.
1 Small jar of Capers. (Tip: Capers can be an acquired taste, they are small salty little buds that have a slight kick to them. Capote capers are larger but less intense in flavor. But definitely give them a try, they are awesome with any fish. If you don't like them, you can leave them out.)
2 tablespoons of Cavenders Greek Seasoning
1/2 tablespoon of Garlic Powder
1 Lemon
1/4 cup of White Wine (If you want to omit the wine, just add another 1/4 cup stock)
1/2 cup of Chicken or Seafood Stock
Extra Virgin Olive Oil to coat the pan and all of the ingredients lightly
Pepper to taste

Here's What You Do:
Preheat oven to 400.
In a glass baking dish lightly coat the bottom of the dish with olive oil. (I would use the smallest dish you can fit everything in while still being able to have the salmon not over-lap each other. It helps make the sauce in the bottom of the dish.)
Add Greek seasoning, garlic powder and a dash black pepper. (Most of the ingredients already have a decent salt content so I do not recommend adding more, but that's up to you.)
Mix spices into olive oil.
Toss salmon, drained artichoke hearts and capers (drained and rinsed) in olive oil and spices.
Move salmon to the center of the baking dish and spread artichoke hearts around the salmon.
Add wine and stock to dish.
Place 1-2 lemon slices on top of each piece of salmon.
Bake for 12-15 minutes or until fish is cooked through. For thicker fillets, increase cooking time accordingly. When fish is firm and flakes with a fork it is done.
Be sure to serve it with some of the juices at the bottom of the dish. Great over rice.