Recipe highlight: Sockeye salmon is in season, fresh and a responsible choice option

Sockeye salmon is in season now and is arriving fresh daily at Hy-Vee.

Because it’s from Alaska, where sustainability of the seafood industry, the state’s largest employer, is so important it’s written into the state Constitution, Hy-Vee’s customers have the satisfaction of knowing that the salmon comes from the best managed fisheries in the world.

The question isn’t so much whether you want to serve it to your family – of course you do, because it’s one of the healthiest species of seafood in our cases– but how to prepare it in a variety of ways.

I like this recipe because it offers a different take on preparing salmon. Salmon is a great grilling fish, but if you don’t have access to a grill or just prefer to cook inside, consider this recipe. It’s baked in the oven.

People don’t often think about using cheese when they prepare seafood, but the result with this recipe is a very creamy and very approachable taste, especially for new seafood eaters.

This recipe is very filling and meets several MyPlate requirements, offering protein, vegetables and dairy. It’s a perfect recipe for a crowd and is guaranteed to please.


Spinach and Artichoke Salmon

All you need:

  • 1 pound sockeye salmon fillet
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup fresh spinach
  • 1/4 cup Hy-Vee garlic aioli
  • 1/4 cup canned artichokes, then pureed
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

All you do:

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
  2. Place salmon fillet on the baking sheet and season with salt and pepper. Layer the spinach on top of the salmon in a very thin layer, so it covers the surface of the fish completely.
  3. In a small bowl, combine the aioli and artichoke puree; spread it evenly on top of spinach. Top with shredded Parmesan and mozzarella cheeses.
  4. Bake in the oven for 14 to 16 minutes, then broil for 2 to 4 minutes, until cheese is golden brown.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.

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