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

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Instructions

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. 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. Place the salmon in oven for approximately 5 minutes to finish cooking.
4. To serve, place in the center of plate, and top with artichoke salsa.