5-Minute Salmon with Lemon-Artichoke Salsa pairs salmon filets with a fresh and zippy salsa made with artichoke hearts, capers, dill, and plenty of lemon juice. A beautiful and healthy, gluten-free, low-carb dinner recipe!
I violated the first rule of good Midwestern weather: never talk about good Midwestern weather! After going on and on about the unseasonable warmth and sunshine last Friday, we got hit with our first snow storm of the season later that afternoon. The timing couldn’t have been more ridiculous – HA! The snow was wet and heavy though, making it ideal for Ben and the boys to build a snowman and have a snowball fight on Saturday morning, while sis and I stayed indoors making hot chocolate for them to warm up with (easy recipe coming later this week – you do not want to miss it!) We had a really nice weekend. Bizarrely different then the previous one, but nice nonetheless!
Actually, semi-scratch that – we had to take Cameron to the ER Saturday night after he fell while playing at a friend’s house, thinking he broke or fractured his wrist/elbow/shoulder, but all is well and no broken bones. Never a dull moment you guyssssss!
Anyway, while it may be a winter wonderland outside, I’m keeping things fresh and springy indoors with 5-Minute Salmon with Lemon-Artichoke Salsa. 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 wild Alaskan sockeye salmon filets, which I received in my last Butcher Box shipment, and man oh man, the fresh dill, capers, and lemon juice in the salsa compliment the salmon so well.
Full disclosure, while I pay for our monthly Butcher Box shipments out of my own pocket, I was sent the salmon for free to try, though this is not a sponsored post. You can get 2lb free Wild Alaskan Sockeye Salmon in your first Butcher Box delivery if you order by 1/31. The salmon is sustainably caught in Bristol Bay, Alaska and is as fresh as it gets. I stopped buying farmed salmon several years ago in favor of wild-caught – you just can’t beat the flavor and health benefits. Also worth mentioning, if you decide to try Butcher Box, I am obsessed with their ground beef, burgers, and breakfast sausage!
As the name implies, 5-minute 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 a 14oz can quartered artichoke hearts that have been roughly chopped, 3 Tablespoons each capers and minced red onion, 1 Tablespoon extra virgin olive oil, 1/2 Tablespoon minced fresh dill, 1 small clove garlic that’s been pressed or minced, a pinch dried oregano, salt, pepper, and fresh lemon juice. Stir to combine then set aside or refrigerate if making ahead of time.
Next, season 4, 5-7oz 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 2 Tablespoons 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!
- 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.