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About the Dish

1 small Lemon
3 ounces Artichoke Hearts
2 loaves Naan Bread
8 ounces Smoked Salmon
1/4 cup Parmesan Cheese
2 cups Arugula
Per Serving
Calories 598
Total Fat 34 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 13 g
Cholesterol 10 mg
Sodium 976 mg
Total Carbohydrates 45 g
Dietary Fiber 5 g
Sugar 1 g
Protein 37 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Zest, halve and juice lemon. Remove artichokes from the jar, and reserve liquid. Cut off artichoke stems, and dice them; cut blossoms into 6-8 equal pieces. Flake salmon.
Pour lemon juice into jar with artichoke oil, and shake well. Taste and adjust seasoning with kosher salt as desired. Set aside.
Place large skillet (with a lid) over medium heat. Add 2 tablespoons olive oil, and place both naans side by side in pan (if they don’t fit, prepare flatbreads 1 at a time, using 1 tablespoon olive oil for each naan). Lightly brown on bottom, 1-2 minutes. Flip naan, and top each evenly with half of the artichoke stems and blossoms, salmon, Parmesan and lemon zest. Cover and cook 2 minutes to brown second side, melt cheese and heat through. Remove each flatbread to a plate.
As soon as the flatbreads come out of the pan, top each with half of the arugula, and drizzle with lemon vinaigrette.
Cut into “hand-sized” pieces, and serve right away. Enjoy!