This salmon dish is served with zucchini pisto, not pesto. Pisto a tomatoey succotash that is a perfect, light side for fish.
Pan-seared salmon is a favorite in the Ample Bites household and we also love vegetables so Pan-seared Salmon with Zucchini Pisto seemed like a natural for us. Served along with some creamy polenta this dish became and instant hit.
Pan-Seared Salmon with Zucchini Pisto
(Adapted from recipe courtesy of Tasting Table, 2013)
3 ripe medium-sized tomatoes, cored, quartered and then halved
3 Tbsp extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
1 garlic clove, very finely chopped
1 red bell pepper – halved, seeded and chopped into ¼-inch pieces
2 medium zucchini – trimmed and chopped into ¼-inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
Freshly ground black pepper
4 6- to 8- ounce salmon fillets with skin on
To make the zucchini pisto: in a blender add the tomato and puree until smooth. Set aside. In a large skillet over medium-high heat, add 2 tablespoons oil and the onion. Cook stirring often, until the onion is translucent, 2 to 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Reduce the heat to medium-low and add the bell pepper, stirring occasionally, until it begins to soften, about 10 minutes. Stir in the zucchini and cook until it begins to soften, about 8 minutes. Season generously with salt and pepper. Add the blended tomatoes and simmer on low heat until the pisto looks thick and has reduced by about half, about 20 minutes. Add the rosemary and thyme sprigs and simmer for 5 minutes more. Turn off the heat and discard the rosemary and thyme. Re-season with salt and pepper to taste.
Preheat oven to 350F.
Pat the salmon dry. Drizzle with olive oil and season generously with salt and pepper. In a large ovenproof skillet set over high heat, add the remaining tablespoon of olive oil. Once the oil begins to shimmer, add the salmon fillets, skin side down. Cook the salmon about 4 minutes until the skin has browned. Transfer the skillet to the oven to finish cooking the fish, about 4 minutes more.
Transfer the salmon to serving plates and with a generous scoop of pisto alongside.