Fill a large pot with water, add lots of kosher salt, and turn on high to boil for pasta.
Season salmon filets with salt & pepper. In a separate, large pan, add olive oil. Heat on high. When oil is hot, add salmon filets. Cook until skin is crispy on bottom and salmon starts to turn opaque around sides, but not cooked all the way through. While salmon is cooking, chop up your garlic, parsley, green onions and dill. All finely minced. Remove salmon from pan and set aside.
Add cherry tomatoes to the pan with remaining oil and cook on high until tomatoes start to burst. Add a little salt and pepper. Stir. Add garlic and sauté for about 5 minutes. Make sure garlic doesn’t burn.
When water is at a full rolling boil, add bowtie pasta to the pot. Boil for 8-10 minutes or until al dente.
Zest 4 lemons. Then, cut lemons in half and then squeeze juice from all 4 lemons into a bowl.
Add artichoke hearts to the tomato, olive oil, garlic mixture. Stir and continue to sauté. Add capers and butter until melted. Add lemon juice. Stir. Add chives. Stir and continue to sauté.
Place salmon filets back in the pan with the sauce. Add lemon zest. Add wine. Continue to cook covered on medium until salmon is cooked through. Top with fresh herbs. Serve over bowtie pasta. Enjoy!
