Seared Salmon with Artichoke Salsa

Deselect All

Salsa:

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

Salmon:

2 tablespoons olive oil

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