Bright, briny, and deeply satisfying, this skillet dish brings together seared salmon, Kalamata olives, and tender artichoke hearts in a pan sauce that tastes like it took far more effort than it actually did. The whole thing comes together in one oven-safe skillet, which means less cleanup and more time at the table. Following an autoimmune protocol can make weeknight dinners feel limiting, but this recipe leans into what the approach does best — quality proteins, anti-inflammatory herbs, and whole-food ingredients that genuinely deliver on flavor. Turmeric and ginger season the salmon before it hits the pan, building a golden crust that anchors the entire dish. A splash of chicken broth and fresh lemon juice deglaze all those good browned bits into a glossy, concentrated sauce, while parsley, oregano, and thyme stirred in at the end keep everything tasting vibrant and fresh. Serves four, so it's just as practical for a family dinner as it is for meal-prepping lunches through the week.
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Pat the salmon fillets dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger. Rub the spice mixture evenly over the flesh side of each fillet.
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 3–4 minutes, until the flesh is opaque about halfway up the sides and the seared surface is deep golden. Flip the fillets and cook for 2 minutes more, then transfer to a plate.
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