{Seared salmon with sautéed summer veggies, by Tramontina}

PLACING A PERFECTLY PINK SALMON FILET INTO A HOT PAN CAN FEEL RISKY. IN THIS RECIPE YOU’LL LEARN HOW TO KEEP YOUR FISH INTACT AND MARVELOUSLY TENDER WITHOUT FEAR. NOT SURE ABOUT EATING SALMON SKIN? WE WEREN’T EITHER. THEN WE LEARNED HOW TO MAKE IT CRISPY LIKE A POTATO CHIP AND NOW WE CAN’T GO BACK.
SERVES:

4
PREP TIME

15 MIN
COOK TIME

30 MIN
DIFFICULTY

MEDIUM
INGREDIENTS
4 5-6 ounce salmon skin-on salmon filets
3 Tablespoons neutral oil (grapeseed, canola)
6 Tablespoons olive oil, divided
4 cloves garlic, minced
1 eggplant, cubed
1 zucchini, cubed
1 ½ cup cherry tomatoes, halved
1 cup pitted green olives (preferably castelvetrano), halved
⅓ cup fresh basil, chopped
⅓ cup fresh parsley, chopped
Zest from one lemon
Juice from one lemon
Salt
Fresh ground pepper


INSTRUCTIONS
Bring salmon to room temperature.
Pat dry with paper towels and season both sides with salt and pepper.
Heat neutral oil in large sauté pan on medium-high heat until shimmery— right before it starts to smoke.
Place salmon fillets in pan, skins down. Press down firmly on each fillet with a spatula. This will ensure the skin cooks evenly.
Cook until the translucent color turns to a soft opaque pink on the sides and around the top edges and the skin releases easily from the pan, about 3-4 minutes.
Turn off the heat and flip each fillet, cooking for about 30 seconds on the residual heat from the pan.
Remove from pan and place on a plate, skin side up. Cover loosely with foil and place next to the stove to keep warm while you cook the rest of the meal.
Let pan cool a few minutes and place back onto burner on low. Add 3 Tablespoons of olive oil.
Add minced garlic and cook until you start to see color, less than 1 minute. Your pan has accumulated a lot of heat at this point, so make sure to keep a close eye on your garlic or it will burn.
Add eggplant, zucchini, and a generous pinch of salt. Toss to coat in oil and turn heat up to medium.
Cook eggplant and zucchini for 5-7 minutes until they begin to soften, stirring occasionally.
Add tomatoes and cook for 1 minute.
Cover sauté pan with lid and cook for 8-10 minutes until vegetables are soft and begin to brown.
While veggies are cooking, combine olives, basil, parsley, zest, juice, 3 Tablespoons olive oil, and ⅛ teaspoon fresh ground pepper in a separate bowl.
When veggies have finished cooking, remove from heat and stir in olive mixture. Taste and season with more salt and fresh ground pepper if necessary.
Place about 1½ cups of vegetable mixture on each plate and top with salmon fillet, skin side up.