Salsa:
2 (6-ounce) jars marinated artichokes
2 cups chopped vine ripe tomatoes
3 tablespoons minced shallots
2 tablespoon capers
1 lemon, zested and juiced
2 garlic cloves, minced
2 tablespoons finely chopped parsley
2 teaspoons sugar
1/2 cup extra-virgin olive oil
Salt and pepper

Salmon: 
2 tablespoons olive oil
4 (6 to 8-ounce) salmon fillets, skin on
To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper. 

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 skin until crispy, approximately 2 minutes. 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 in the center of plate, and top with artichoke salsa.