Seared Salmon with Artichoke Salsa

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Salsa: 

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

Salmon:

2 tablespoons olive oil

4 (6 to 8-ounce) salmon fillets, skin on