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Salmon with Gnocchi & Peppadew Butter

Recipe Details

  • Recipe Makes: 2 generous servings
  • Approximate Prep and Cook Time: 45 minutes
  • Suggested Pairing: An ice-cold IPA with citrus notes would partner well with this dish.
Always cook fish to an internal temperature of 145°F.
  • 1 package Superior Salmon
  • 10 oz. gnocchi
  • 2 cups chicken broth
  • 1/4 cup chopped peppadew peppers
  • 1/2 stick of unsalted butter
  • 1/4 cup of pre-made olive bruschetta/salad
  1. Preheat oven to 375°F.
  2. Remove salmon from package, pat dry, and season with salt and pepper.
  3. In a medium stockpot bring salted water to a boil and add the gnocchi.
  4. Once gnocchi begins to float remove from water with a slotted spoon and set aside.
  5. In an oven-safe medium-sized saute pan add the salmon, chicken broth and peppadew peppers and gnocchi (bring to a boil and then put in the oven).
  6. Place the entire pan in the oven and bake for approximately 10-15 minutes or until internal temperature reaches 150 degrees, 375°F until salmon is flaked apart or internal temperature reaches 165°F.
  7. Remove the pan from oven and stir in the softened butter.
  8. Place salmon on serving plates with equal portions of the gnocchi and sauce and top with the olive salad.

Got leftovers? Have extra of the olive bruschetta?  Try blending with a little lemon juice, olive oil, and dijon mustard for a nice salad dressing.