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

Servings: persons

1 (6-ounce) jar marinated artichokes
1 cup chopped vine ripe tomatoes
3 tablespoons minced shallots
1 tablespoon capers
1 lemon, zested and juiced
2 garlic cloves, minced
2 tablespoons finely chopped parsley
2 teaspoons sugar
1/4 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
Set aside.
3
Preheat oven to 400 degrees F.
4
Heat a large skillet over medium heat.
5
Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear until skin is crisp.
6
Salmon should turn pinkish white 1/4 inch around the edge.
7
Place the salmon in oven for approximately 5 minutes to finish cooking.
8
To serve, place the salmon in the center of plate, and top with artichoke salsa.
9
Serve with potatoes or rice.
10
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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: 1 (6-ounce) jar marinated artichokes, 1 cup chopped vine ripe tomatoes, 3 tablespoons minced shallots, 1 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.

That's it — enjoy your meal!

Seared Salmon with Artichoke Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions