Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteMake this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce. However, my version has no garlic (we don’t like it) and no anchovies, as they would overpower the salmon. This main course is ready in 30 minutes, which along with the ingredients are a few of my favorite things.
Seared Salmon with Tomato-Shallot Ragoût
The tomato ragoût is simple to prepare, you can make it in advance as it will keep for a few days. The salmon takes less than 10 minutes to cook, so dinner is on the table in no time at all.
Ingredients
- 2 6-oz Wild Salmon Fillets
- 1/4 tsp piment d’Espelette
- 1/4 tsp sweet paprika
- 1/8 tsp Salt
- 2 tbsp olive oil full-flavoured
- 3 oz shallot(s) peeled and cut into chunks
- 3 oz Sweet Cherry Tomatoes
- 2 tbsp capers rinsed and drained
- 5 Olives pitted and quartered lengthwise
- 5 sprigs fresh thyme for the leaves
- 2 tbsp unsalted butter divided
Instructions
- Heat the olive oil in small saucepan over medium heat.
- Add the shallots and tomatoes; reduce heat to medium-low and cook for 20-25 minutes, until shallots are soft and tomatoes have begun to pop.
- While the shallots and tomatoes are cooking, wash and dry the salmon and place skin-side down on a plate.
- Mix the Piment d’Esplette, paprika, and salt in a small bowl, and gently rub the mixture into the flesh of the salmon, but not the edges. Set aside while you finish the ragoût.
- Preheat the oven to 350°F/180°C.
- Add the capers, olives, and thyme to the shallot-tomato mixture and cook for 5 minutes longer. Remove from the heat and cover to keep warm.
- Over high heat, melt 1 tablespoon butter in a skillet large enough to hold both fillets. When the foaming has subsided, add the salmon (skin-side up) and sear for 1-2 minutes until golden brown. Turn the salmon skin-side down and place in the oven for 3-4 minutes.
- While salmon is in the oven, return the ragoût to medium-low heat and stir in remaining tablespoon of butter.
- Serve salmon skin-side down, spooning ragoût on the top and side of the fish.
Tried this recipe?Let us know how it was!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Easy Entertaining a Recipe for Mediterranean Chicken with Tomatoes, Olives and Lemon
November 24, 2017
This gorgeous Mediterranean Chicken recipe was featured in Waitrose Weekend wines the other day, expertly paired by Philip Scholfield with a bottle of Pure. …
Mediterranean Fish with a Vegetable Tian a Provencal Dish
May 15, 2015
This easy-to-make savoury dish combines some of the best local ingredients from Provence into a single dish. Gilles at Provence Gourmet brings Perfectly Provence readers his recipe for Mediterranean fish accompanied by a classic Provencal vegetable tian. A main course that is simple to prepare along with and a vegetable side dish. More Seafood …
Tomato Soupe au Pistou
October 21, 2015
The last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France, the long, hot August days were perfect for my first attempt at sundried plum tomatoes, which shrivelled in the garden sun for two days before being tightly packed. Continue reading for the original blog post. …
Summer Salad: Barley Salad with Roasted Tomato and Thyme
August 11, 2017
Tender beads of barley dancing among roasted tomatoes, garlic, onions and thyme then topped with salty black olives,…
No Comment