Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients:
For the Lemon-Artichoke Salsa:
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/4 cup chopped red onion
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For the Salmon:
- 4 (6-ounce) skin-on salmon fillets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions:
Make the Lemon-Artichoke Salsa:
- Combine ingredients: In a medium bowl, combine chopped artichoke hearts, red onion, capers, parsley, olive oil, lemon zest, lemon juice, and oregano.
- Season: Season with salt and pepper to taste. Toss to combine well.
- Refrigerate: Cover and refrigerate salsa while you prepare the salmon.
Make the Salmon:
- Season the salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat oil: Heat the olive oil in a large skillet over medium-high heat.
- Sear the salmon (skin-side down): Place salmon fillets, skin-side down, in the hot skillet. Cook for 3-5 minutes, or until the skin is crisp and golden brown.
- Flip and finish cooking: Carefully flip the salmon and cook the other side for an additional 3-5 minutes, or until the salmon is cooked through to your liking (internal temperature of 145°F for medium-rare).
- Remove skin (optional): If desired, remove the skin from the salmon after cooking.
Assemble and Serve
- Plate the salmon: Place a salmon fillet on each serving plate.
- Top with salsa: Spoon a generous amount of the lemon-artichoke salsa on top of each salmon fillet.
- Serve immediately: Enjoy while hot!
Tips:
- Use fresh ingredients: The best flavor comes from fresh lemon, parsley, and other ingredients.
- Don’t overcook the salmon: Salmon can dry out quickly, so be mindful of the cooking time.
- Adjust seasoning: Taste the salsa and adjust salt, pepper, and lemon juice to your preference.
- Serving suggestions: This salmon dish pairs well with rice, quinoa, roasted vegetables, or a simple salad.
