5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth

4 halibut fillets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can artichoke hearts, drained and chopped
3/4 cup reduced-sodium chicken broth
1 teaspoon saffron threads

Season both sides of halibut with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown. Remove fish from pan and set aside. To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender. Transfer to a serving platter and is usually served with couscous.

Cauliflower salad

Ingredients

• Cauliflower florettes (raw)
• salt
• virgin olive oil
• 1 jar artichoke hearts
• 1 can small black olives, drained and rinsed

Sprinkle cauliflower florettes with salt and add olive oil; let set for 45 minutes. Add artichoke hearts and olives and coat with more olive oil. Marinate overnight in refrigerator and serve chilled.