|2 servings||calories per servings 640||protein serving 53 g||carbs per serving 48 g||total fat per serving 26 g|
These flatbreads are stacked high with spicy greens, artichokes, Parmesan cheese and smoked salmon from Wild Salmon Company, based in Asheville, North Carolina. It’s drizzled with a quick dressing made with fresh lemon for brightness. The best part: it’s a Quick Fix, so you can get to savoring the smoky, satisfying deliciousness of this seafood dish in about half an hour. Score!
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Zest, halve and juice lemon.
• Remove artichokes from jar, and reserve liquid. Dice artichoke stems. Cut blossoms into 6-8 equal pieces.
• Discard any tough greens stems.
• Flake salmon.
In a bowl, whisk together lemon juice and artichoke oil. Taste and adjust seasoning as desired with kosher salt.
Place a large skillet (with a lid) over medium heat. Add 1 tablespoon olive oil. When oil is hot, add naan in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes.
Note: If needed, cook in batches, using 1/2 tablespoon olive oil per batch.
• Flip naan. Top each with half of artichoke stems and blossoms, salmon, Parmesan and lemon zest.
• Cover skillet. Cook without disturbing until salmon is warm and Parmesan melts.
• Transfer to cutting board.
• Top each flatbread with greens.
• Drizzle with lemon dressing.
• Slice as desired, and enjoy!
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.Learn More...