Follow the steps in order for the best result.
Begin by preparing the bruschetta mix. Core and halve approximately 4 Roma tomatoes, then remove the seeds. Chop the tomatoes into roughly 1/2 inch pieces and set aside at room temperature.
Dice half of a large red onion into 1/2 inch pieces.
Chop the fresh basil into 1/4 inch pieces.
In a large bowl, combine the chopped tomatoes, diced red onion, and basil. This is your bruschetta mix; set it aside.
Remove the skin from the salmon fillets, unless you plan to grill them.
In a separate bowl, mix 4 ounces of olive oil with 4 ounces of minced garlic. Brush this mixture generously over both sides of each salmon fillet.
In a small bowl, combine the salt, pepper, and oregano. Sprinkle this seasoning blend evenly over the prepared salmon fillets.
In a sauté pan, combine the kalamata olives, white wine, bruschetta mixture, quartered artichoke hearts, the remaining 4 ounces of minced garlic (adjust to your preference), capers, and lemon juice. Bring the mixture to a boil.
Gently add the marinated salmon fillets to the sauté pan. Cover and cook until the salmon is cooked through, approximately 5 minutes.
To serve, spoon half of the sauce onto a platter, then arrange the cooked salmon on top. Spoon the remaining sauce over the salmon and garnish with fresh lemon wedges.
For grilling: Grill the salmon until cooked through. Serve on a platter with the prepared sauce and garnish with lemon wedges.
For baking: Line a baking pan with foil and spray with cooking spray. Place the salmon fillets in the prepared pan. Bake in a preheated oven at 350 degrees Fahrenheit for 10 minutes per inch of thickness of the salmon fillet. (For example, a salmon fillet that is 1.7 inches thick should bake for 17 minutes). Once cooked, add it to the sauce and serve immediately!