Seared Salmon with Artichoke Salsa Recipe

Name: Seared Salmon with Artichoke Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-ounce) jars marinated artichokes; 2 cups chopped vine ripe tomatoes; 3 tablespoons minced shallots; 2 tablespoon capers; 1 lemon, zested and juiced; 2 garlic cloves, minced; 2 tablespoons finely chopped parsley; 2 teaspoons sugar; 1/2 cup extra-virgin olive oil; Salt and pepper; 2 tablespoons olive oil; 4 (6 to 8-ounce) salmon fillets, skin on

Servings: persons

2 (6-ounce) jars marinated artichokes
2 cups chopped vine ripe tomatoes
3 tablespoons minced shallots
2 tablespoon capers
1 lemon, zested and juiced
2 garlic cloves, minced
2 tablespoons finely chopped parsley
2 teaspoons sugar
1/2 cup extra-virgin olive oil
Salt and pepper
2 tablespoons olive oil
4 (6 to 8-ounce) salmon fillets, skin on

1
To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
2
Preheat oven to 400 degrees F.
3
Heat a large skillet over medium heat.
4
Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes.
5
Salmon should turn pinkish white 1/4-inch around the edge.
6
Place the salmon in oven for approximately 5 minutes to finish cooking.
7
To serve, place in the center of plate, and top with artichoke salsa.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (6-ounce) jars marinated artichokes, 2 cups chopped vine ripe tomatoes, 3 tablespoons minced shallots, 2 tablespoon capers, and more.

Yes, Seared Salmon with Artichoke Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Salmon with Artichoke Salsa

How did you like this recipe?

Frequently Asked Questions