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Giada serves up here crispy pan-seared salmon over a bed of artichoke hearts, spinach and sun-dried tomatoes. Perfect for a healthy weeknight din! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/37XIxD0 Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pan-Seared Salmon with Artichokes and White Wine RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 25 min Active: 25 min Yield: 4 servings Ingredients 2 tablespoons olive oil Four 6-ounce center-cut skinless salmon fillets 1 teaspoon kosher salt 2 tablespoons butter 3 sprigs fresh oregano plus 1 tablespoon chopped One 9-ounce box frozen artichoke hearts, thawed 1 shallot, sliced 3/4 cup chopped oil-packed sun-dried tomatoes 1/2 cup dry white wine 2 cups baby spinach Directions In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest. In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaEntertains #FoodNetwork #PanSearedSalmonwithArtichokesandWhiteWine Pan-Seared Salmon with Giada De Laurentiis | Giada Entertains | Food Network https://youtu.be/Z3FcdKPO_F88