Serves 4
60 min
Sheet-Pan Salmon With Tomato-Eggplant Compote
Recipe GLPRc175db627f2543
A vibrant one-pan dinner featuring flaky salmon fillets roasted alongside a savory-spicy tomato and eggplant compote enriched with gochujang. Tender vegetables caramelize with garlic and olive oil while the salmon cooks gently to perfection, finished with fresh basil for brightness.
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Ingredients
1 1/2 pounds grape or cherry tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
4 medium cloves garlic, sliced
1 pound eggplant (about 1 medium globe or 2 large Asian eggplants), cut into 1/2-inch dice
2 tablespoons gochujang (Korean chili paste)
4 fillets (6 ounces each) Four 6-ounce skinless salmon fillets
Fresh basil leaves, torn, for garnish
Freshly ground black pepper
Directions
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly oil it.
Spread the diced eggplant on the prepared sheet pan. Drizzle with 2 tablespoons of the extra-virgin olive oil, season with salt and black pepper, and toss to coat evenly. Roast for 12 to 15 minutes, stirring halfway through, until the eggplant begins to soften and lightly brown at the edges.
Remove the pan from the oven and stir in the sliced garlic. Roast for another 1 to 2 minutes until fragrant.
Add the grape tomatoes to the pan, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with salt. Roast for 8 to 10 minutes, stirring gently once halfway through, until the tomatoes begin to blister and release their juices.
Stir the gochujang into the tomato-eggplant mixture until evenly distributed. Create four shallow wells or spaces in the vegetable compote for the salmon fillets.
Pat the salmon fillets dry with paper towels. Place each fillet in a well in the compote, skin-side up. Season the salmon lightly with salt and black pepper.
Roast the entire pan for 12 to 15 minutes, until the salmon reaches an internal temperature of 145°F (63°C) and flakes gently with a fork. The vegetables should be fully tender and slightly caramelized.
Remove from the oven and let rest for 2 minutes. Garnish with torn fresh basil leaves and an additional drizzle of extra-virgin olive oil if desired. Serve immediately.
