Pan Roasted Salmon Recipe
smoked eggplant puree, vegetables Provençal, artichoke chips
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Ingredients
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For the Smoked Eggplant Purée
For the Vegetables Provençal
For the Artichoke Chips
For the Salmon
Method
Prepare the Smoked Eggplant Purée
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for about 30-40 minutes until soft and charred. Let it cool, then scoop out the flesh.
- 2
Prepare the Vegetables Provençal
- 3
Chop the Vegetables
Dice the zucchini, bell pepper, and red onion. Halve the cherry tomatoes.
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped vegetables, herbs de Provence, salt, and pepper. Sauté for about 8-10 minutes until tender.
Prepare the Artichoke Chips
- 5
Prepare the Artichoke Hearts
Drain and rinse the canned artichoke hearts. Pat them dry with paper towels.
- 6
Bake the Chips
Preheat the oven to 375°F (190°C). Toss artichoke hearts with olive oil and salt. Place them on a baking sheet and bake for about 20-25 minutes or until crispy.
Cook the Salmon
- 7
Season the Salmon
Season the salmon fillets with olive oil, salt, and black pepper.
- 8
Serve
- 9
Plate the Dish
Spread a generous amount of smoked eggplant purée on each plate. Top with sautéed vegetables, place the salmon on top, and garnish with artichoke chips.
