2 tablespoons extra virgin olive oil (plus more for brushing on salmon)
Unrefined sea salt (to taste)
Freshly ground black pepper (to taste)
1 cup chopped parsley
1 cup Kalamata olives (sliced in half lengthwise)
1 teaspoon crushed garlic
2 tablespoons fresh lemon juice
4 6-ounces wild salmon steaks
Instructions
Preheat oven to 400 degrees.
In a large baking dish, add the the frozen corn, tomatoes and frozen artichokes. Drizzle with olive oil and season with salt and pepper to taste. Roast vegetables for 25 to 30 minutes, or until artichokes are soft and tomatoes are wilted. Remove vegetables from the oven and transfer to a large mixing bowl.
To the mixing bowl, add the parsley, olives, garlic and lemon juice. Set the salsa aside.
Reduce the oven temperature to 375 degrees.
Rinse the salmon steaks with cool water and pat very dry. Brush both sides of the salmon with olive oil and season with salt. Bake salmon for about 10 minutes, or until the outside begins to flake (note: be extra careful not to over cook wild salmon or it will be very dry!) Serve the salmon with the artichoke salsa.
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