Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients:

Salsa:
2 (6-oz.) jars marinated artichokes
2 cups chopped vine ripe tomatoes
3 Tbs. minced shallots
2 Tbs. capers
1 lemon, zested and juiced
2 garlic cloves, minced
2 Tbs. finely chopped parsley
2 tsp. sugar
1/2-cup extra-virgin olive oil
salt and pepper

Salmon:
2 Tbs. olive oil
4 (6-8 oz.) salmon fillets, skin on

Directions:

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

To serve: Place in the center of plate, and top with artichoke salsa.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.