40 minutes
Dive into the flavors of the Mediterranean with this Rustic Salmon with Bell Pepper and Tomato Ragu. The perfect harmony of succulent salmon and a robust vegetable ragu will tantalize your taste buds and become a go-to for weeknight dinners.
Salmon Fillet, skinless, center-cut, cut into 4 equal pieces
0 lb
Table Salt, divided
teaspoons
Black Pepper, freshly ground
teaspoons
Extra Virgin Olive Oil, plus more for finishing
tablespoons
Bell Pepper, cut into ¼-inch-wide strips
each
Yellow Bell Pepper, cut into ¼-inch-wide strips
each
Onion, halved and sliced ¼ inch thick
each
Garlic Clove, crushed and peeled
each
Diced Tomatoes, with juice
0 oz
Capers, rinsed, plus more for garnish, and 4 teaspoons brine
tablespoons
Red Pepper Flakes, plus more for garnish
teaspoons
teaspoons
Basil, chopped
cups
1. Prep Work
Begin by cutting the salmon crosswise into four equal portions. Pat the fillets dry with paper towels and season evenly with ¾ teaspoon of salt and the pepper. Set aside.
2. Vegetable Sauté
Warm the olive oil in a 12-inch nonstick skillet over medium-high heat until it's shimmering but not smoking. Add the red and yellow bell peppers, onion, and garlic, along with the remaining 1 teaspoon of salt. Cover and cook, stirring occasionally, until the vegetables are soft and aromatic, about 10 minutes.
3. Tomato Infusion
Stir the diced tomatoes with their juice, capers, caper brine, and red pepper flakes into the skillet. Cook uncovered, allowing the mixture to thicken slightly, for about 5 minutes. Adjust seasoning with additional salt and black pepper if needed.
4. Salmon Nestling
Lower the heat to medium-low. Carefully place the seasoned salmon fillets into the skillet with the vegetable ragu, skinned side down. Cover the skillet and let the salmon cook gently until the center of the fillets is just translucent when checked with the tip of a knife, which should take 10 to 15 minutes for medium-rare, or until it reaches an internal temperature of 125 degrees.
5. Flavor Boost
Once cooked to your liking, drizzle the salmon with lemon juice and garnish with the chopped basil. Add a sprinkle of extra red pepper flakes for a bit of heat. Before serving, give each fillet a light drizzle of extra-virgin olive oil for a glossy finish.
Use fresh, wild-caught salmon and ripe, in-season tomatoes and bell peppers for the best flavor.
Use a non-stick or cast-iron skillet and don't move the salmon once in the pan to develop a good crust.
Bring salmon to room temperature and pat it dry. Score the skin for better seasoning absorption and to prevent curling.
Let the salmon rest after cooking to redistribute juices for a moist and flaky texture.
Generously season salmon with salt, pepper, and consider smoked paprika or cayenne for complementary flavors.
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