Ingredients
4 (6 ounce) pieces of wild salmon
Salt and pepper
1 tablespoon Bellucci Extra Virgin Olive Oil
2 tablespoons butter
1 14.75 ounce jar of Cynara Petite Artichoke Hearts in Water, drained and sliced
2 tablespoons capers, drained
2 tablespoons toasted hazelnuts, chopped
2 tablespoons finely chopped parsley
Finishing salt