Pan-Seared Salmon with Mushroom-Tomato Ragout

1.Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

2.Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if applicable). Sear for 4-6 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness. Remove salmon from the skillet and set aside.

3.In the same skillet, add another tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

4.Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.

5.Pour in the canned diced tomatoes (undrained) and vegetable or chicken broth. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

6.Stir in the fresh chopped parsley and thyme. Season the ragout with salt and freshly ground black pepper to taste.

7.To serve, spoon a generous amount of the mushroom-tomato ragout onto plates. Place a pan-seared salmon fillet on top of the ragout. Serve immediately.