I’m keeping things fresh and springy today with 5-Minute Pan Seared Salmon with Lemon-Artichoke Salsa. There’s nothing like a burst of lemon and fresh herbs to instantly transport you to a warmer place and time, which this light, fresh, low-carb dinner recipe definitely does.
If you’re a long time IGE reader, you may recognize the Lemon-Artichoke Salsa – I’ve shared it twice before because it really is that good. The recipe comes from a restaurant Ben and I used to visit weekly when we lived in Minneapolis after college. After deciding to move back to Iowa I begged them for the recipe and thankfully they delivered. I thought the salsa would be perfect to spoon on top of pan seared salmon, and man oh man, the fresh dill, capers, and lemon juice in the salsa compliment them so well.
As the name implies, 5-minute pan seared salmon cooks in, you guessed it, just 5 minutes! Seafood is my favorite crazy-weeknight protein because it cooks so quickly and my entire family enjoys it. Move over, tuna – salmon is the real chicken of the sea. These salmon filets are seasoned simply with salt and pepper then seared for just a couple minutes per side. Top with Lemon-Artichoke Salsa that can be prepared a day ahead of time and you’re set. Buttery, flaky salmon topped with cold, tangy salsa – it does not get any better!
Start by making the Lemon-Artichoke Salsa. Like I said you could make this one or even two days ahead of time. In a medium-sized bowl add:
- Quartered artichoke hearts
- Red onion
- Fresh dill
- Fresh garlic
- Dried oregano, salt, pepper
- Fresh lemon juice
- Extra virgin olive oil
Stir to combine then set aside or refrigerate if making ahead of time.
Next, season salmon filets generously with salt and pepper. The color of these salmon filets have not been edited at ALL. They are this bright and beautiful. That’s wild-caught Alaskan sockeye salmon for you!
Place the filets skin-side down in a large skillet with extra virgin olive oil over medium-high heat. Saute for 2 minutes then flip and saute for another 2-3 minutes, depending on how thick your filets are. Use tongs to peel off the crisped skin, which should come right off.
As I just mentioned, the total cooking time will depend on how thick your salmon filets are. Some filets are flat and wide, while others are tall and skinny. You can always put the salmon filets back into the skillet to cook a little more, but err on the side of undercooking vs overcooking. Overcooked salmon can be kind of chalky and let’s be real – wild-caught Alaskan salmon is pricy and not something you want butcher. I prefer salmon medium-rare so I cook for 2 minutes per side if my filets are wide and flat like the ones in the photo.
That’s all she wrote! Plate the salmon, spoon the Lemon-Artichoke Salsa on top, then serve with a large salad or fresh vegetable – asparagus pairs nicely, fwiw. I hope you love this light, fresh, gorgeous and quick-cooking salmon recipe! Enjoy!
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Pan Seared Salmon with Lemon-Artichoke Salsa
Salmon with Lemon-Artichoke Salsa pairs pan seared salmon filets with a fresh and zippy salsa. This is a gorgeous, fresh, and low carb seafood recipe!
- 2 Tablespoons extra virgin olive oil
- 4, 6oz salmon filets
- salt and pepper
- For the Lemon-Artichoke Salsa:
- 14oz can quartered artichoke hearts, drained and chopped
- 3 Tablespoons drained capers
- 3 Tablespoons minced red onion
- 1/2 Tablespoon minced fresh dill
- 1 small clove garlic, pressed or minced
- pinch dried oregano
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 lemon, cut in half
- Combine all ingredients for Artichoke Salsa except lemon juice in a medium-sized bowl. Add preferred amount of lemon juice (I usually start with 1/2 a lemon then add more if I need to) then stir to combine and refrigerate while you cook the salmon. Lemon-Artichoke Salsa can be made a day ahead of time.
- Heat oil in a large skillet over medium-high heat. Season salmon filets generously with salt and pepper then place skin side down in the hot skillet. Cook for 2 minutes then flip and cook for 2-3 more minutes or until filets are cooked through. Peel off skin if desired then place filets onto plates, top with Lemon-Artichoke Salsa, and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.