Saumon Provençale Recipe

Prepare vegetables

Dice the eggplant, zucchini, and red bell pepper into roughly 1/2-inch (1–1.5 cm) cubes. Chop the onion and tomatoes (if using whole). Mince the garlic.

Heat 2 tbsp extra-virgin olive oil in a large sauté pan or skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn.

Add the diced eggplant to the pan. Cook, stirring occasionally, until it begins to soften and brown, about 5–7 minutes. If the eggplant soaks up too much oil, add a splash of water to prevent sticking.

Add the diced red bell pepper and zucchini. Cook for another 5 minutes, stirring, until vegetables begin to soften.

Stir in the chopped tomatoes (or canned diced tomatoes) and 1 tbsp tomato paste. Mix to combine.

Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp Herbes de Provence, and 1/2 tsp sugar if using. Reduce heat to medium-low and simmer uncovered for 12–15 minutes until the mixture is saucy and vegetables are tender, stirring occasionally.

Taste and adjust seasoning. Stir in 2 tbsp chopped fresh basil or parsley just before removing from heat. Keep warm on very low heat while you cook the salmon and mushrooms.

Clean and slice the mushrooms. Finely chop the shallot and mince the garlic.

Heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet over medium-high heat until butter foams.

Add the chopped shallot and sauté for 1–2 minutes until softened but not browned.

Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for 2–3 minutes to allow browning, then stir or toss and continue cooking another 3–4 minutes until golden and reduced in volume.

Add the minced garlic and cook for 30–45 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Finish with 1 tsp fresh lemon juice and 1 tbsp chopped parsley. Remove from heat and keep warm.

Pat the salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (divide proportions between fillets if needed). Let sit at room temperature for 10 minutes while ratatouille simmers.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the fat is hot and the butter has melted and stopped foaming, add the salmon fillets skin-side down (press gently for 10 seconds so skin contacts the pan evenly).

Cook salmon skin-side down without moving for 4–5 minutes, until the skin is crisp and the sides of the fillet are cooked about two-thirds of the way up. Reduce heat to medium if browning too quickly.

Flip the fillets carefully and cook on the flesh side for 1.5–3 minutes depending on thickness and desired doneness (internal temperature 125–130°F / 52–54°C for medium-rare to medium). Add the optional fresh thyme sprigs to the pan while finishing to flavor the butter.

Squeeze the juice of half a lemon over the fillets during the last 30 seconds and spoon the pan juices over the fish. Remove salmon to a warm plate and let rest for 2 minutes.

Divide the warm ratatouille between two plates (about 1 to 1 1/4 cups per plate).

Place a salmon fillet on top or beside the ratatouille. Spoon a portion of the sautéed mushrooms beside the salmon.

Drizzle a small amount (about 1 tsp) of extra virgin olive oil over the salmon and vegetables and garnish with the remaining chopped parsley or basil. Serve with lemon wedges on the side.

Enjoy immediately. Leftovers can be refrigerated for up to 2 days (reheat gently).