Recipe courtesy of Mike Fennelly
Seared Salmon with Artichoke Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 660
- Total Fat
- 51
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 42
- Cholesterol
- 109
- Sodium
- 765
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
Directions
- To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper. Set aside. Preheat oven to 400 degrees F.
- Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear until skin is crisp. Salmon should turn pinkish white 1/4 inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
- To serve, place the salmon in the center of plate, and top with artichoke salsa. Serve with potatoes or rice.