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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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!