Rustic Salmon with Bell Pepper and Tomato Ragu

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.