A crisp-edged salmon fillet sits over a colorful spoonful of tender vegetables in this straightforward dinner. The ratatouille is cooked in a wide pan so the vegetables soften without turning into a watery sauce. Start it first, then cook the salmon just before serving for the best contrast in texture.
Photo by jack shingai / Unsplash. Photo license. Serving suggestion; presentation may vary.
TOPSIMPLERECIPES RECIPE CARD
Pan-Seared Salmon with Summer Vegetable Ratatouille
Ingredients
- 4 salmon fillets, 150 g each, skin on or skinless, pin bones removed
- 1 small eggplant, about 250 g, cut into 1 cm dice
- 1 medium zucchini, about 200 g, cut into 1 cm dice
- 1 red bell pepper, about 180 g, seeded and diced
- 1 small onion, about 120 g, diced
- 400 g ripe tomatoes, chopped, or one 400 g can chopped tomatoes
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 3/4 teaspoon fine salt, divided, plus more to taste
- 1/4 teaspoon ground black pepper
- 10 g fresh basil leaves, chopped, plus a few leaves to garnish
- 1 lemon, cut into 4 wedges
Preparation
- Pat the salmon dry and keep refrigerated while starting the vegetables. Heat 2 tablespoons olive oil in a wide, heavy pan over medium-high heat. Add the eggplant and cook for 6–7 minutes, stirring occasionally, until beginning to soften.
- Add the onion and pepper. Reduce to medium and cook for 5 minutes, stirring. Add zucchini, garlic and thyme and cook for another 2 minutes.
- Add tomatoes and 1/2 teaspoon salt. Simmer uncovered for 12–15 minutes, stirring occasionally, until the vegetables are tender and most excess liquid has evaporated. If the pan becomes dry before the eggplant is tender, add 2 tablespoons water. Fold in chopped basil and taste for seasoning.
- During the final 10 minutes of the vegetable cooking time, heat the remaining tablespoon oil in a separate nonstick or well-seasoned skillet over medium-high heat. Season the salmon with the remaining 1/4 teaspoon salt and black pepper.
- Place salmon skin-side down, or presentation-side down if skinless. Cook for 4–5 minutes without moving it, then carefully turn and cook for 3–5 minutes more, depending on thickness, until the center reaches 63°C / 145°F. Lower the heat if the surface browns too quickly.
- Divide the ratatouille among four plates and place a salmon fillet on top. Garnish with basil and serve with lemon wedges.
Why a wide pan helps
Vegetables release moisture as they cook. A broad pan allows that moisture to evaporate, leaving distinct pieces in a light tomato coating. A narrow saucepan may need a longer uncovered simmer. Check the eggplant before serving: its center should be completely tender.
Choosing and cooking salmon
Choose fillets of similar thickness so they finish together. Dry surfaces brown more easily, while a crowded skillet can cause the fish to steam. Cook in two batches if necessary. The fish should lift from the pan once the first side has formed a crust; use a broad spatula when turning.
What to serve alongside
The vegetables make this a complete light meal. For something more substantial, serve slices of lemon and rosemary focaccia alongside. The photo is a serving suggestion; the vegetable mixture and arrangement can vary with the shape of your produce.
Make ahead and storage
The ratatouille can be cooked a day ahead and reheated gently before the fish goes into the pan. Refrigerate cooked salmon and vegetables in separate sealed containers within 2 hours and eat within 2 days. Reheat the salmon gently until steaming hot throughout; avoid repeated reheating. Freeze the vegetable mixture separately for up to 2 months.