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.