Heat a cast iron pan to very hot

Preheat oven to 425ºF

Season Salmon Fillets with kosher salt and fresh ground black pepper and coat with a bit of extra virgin olive oil

Let rest while you prepare the topping

In a medium work bowl, combine tomatoes, artichokes, capers, olives and about half the parsley with about 1TBS of extra virgin olive oil

Taking each fillet in turn, spray top of fish with cooking spray and place skin side up in the cast iron pan. If possible, place a small weight on the top of the fillet

Cook fillet for 2 minutes, or until a crisp golden crust has formed on the top of the fillet

Remove fillet and place skin side down on the sheet pan coated with cooking spray

Repeat procedure for remaining fillets

When all fillets are done, spoon equal portions of tomato mixture over each fillet, retaining any juices produced

Place in oven and bake until fish reaches and internal temperature of 135ºF - 140ºF