Seared Salmon with Artichoke Salsa
1 (6-oz.) jar marinated artichokes
1 cup chopped vine ripe tomatoes
3 Tbsp. minced shallots
1 Tbsp. capers
1 lemon, zested and juiced
2 garlic cloves, minced
2 Tbsp. finely chopped parsley
2 Tbsp. sugar
1/4 cup extra-virgin olive oil
salt and pepper
2 Tbsp. olive oil
4 (6 to 8-oz.) salmon fillets, skin on
To make the salsa, combine all of the ingredients together, mix well and season with salt and pepper. Set aside.
Preheat oven to 400 degrees F.
Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin-side down and sear until skin is crisp. Salmon should turn pinkish-white 1/4 inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
To serve, place the salmon in the center of plate and top with artichoke salsa. Serve with potatoes or rice.