Imagine transforming a simple salmon fillet into a gourmet masterpiece that will have your dinner guests begging for the recipe. This Pan Seared Salmon with Lemon Artichoke Salsa is not just a meal—it's a culinary adventure that combines the rich, buttery texture of perfectly cooked salmon with a bright, zesty salsa that will make your taste buds dance. Whether you're a seasoned home cook or a kitchen novice, this recipe promises restaurant-quality results with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 can artichoke hearts, drained and chopped
- 1 lemon, zested and juiced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing all your ingredients. Drain and chop the artichoke hearts, zest the lemon, and then juice it. Dice the red onion and set everything aside.
- In a medium bowl, combine the chopped artichoke hearts, lemon zest, lemon juice, and diced red onion. Mix well and set aside to let the flavors meld while you cook the salmon.
- Season both sides of the salmon fillets with salt and pepper to taste.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to heat until it shimmers but is not smoking.
- Carefully place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, depending on the thickness of the fillets, until the skin is crispy and the salmon is cooked about halfway through.
- Using a spatula, gently flip the salmon fillets over and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once cooked, remove the salmon from the skillet and place it on a serving platter.
- Top each salmon fillet with a generous spoonful of the lemon artichoke salsa.
- Serve immediately, garnished with additional lemon wedges if desired, and enjoy your delicious pan-seared salmon with lemon artichoke salsa.
Tips
- Choose the right pan: Use a heavy-bottomed skillet like cast iron or stainless steel for even heat distribution and that perfect crispy skin.
- Pat the salmon dry: Before seasoning, use paper towels to remove excess moisture. This ensures a crisp, golden-brown exterior.
- Don't overcrowd the pan: Cook salmon fillets in batches if necessary to maintain high heat and prevent steaming.
- Watch the cooking time: Salmon cooks quickly. The key is to remove it from heat when it's just barely opaque in the center for a moist, tender result.
- Let the salsa sit: Allowing the lemon artichoke salsa to rest for a few minutes before serving helps the flavors meld and intensify.
- Serve immediately: For the best texture and temperature, plate and serve the salmon right after cooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 35g
Fat: 18g
Saturated Fat: g
Cholesterol: 95mg
