Pan-seared Salmon with Eggplant, Asparagus Ragu

Ingredients:

2 tbsp (30 ml olive oil)
4 skinless salmon fillets
Pinch salt
Pinch pepper

1 large eggplant, diced into 1 inch cubes
1 red pepper, julienned
10 thin asparagus spears
1 tomato
1 onion, diced
10 fresh basil leaves
2 garlic cloves minced

Instructions:

Heat a large non-stick pan over medium-high heat

Once hot add the olive oil

Season the salmon heavily with salt and pepper

Fry the salmon for 3 - 4 minutes per side or until golden brown

Remove the salmon from the pan and set aside covered

Add the eggplant and asparagus to the hot pan and stir it

Season with additional salt and pepper

Once the vegetables begin to brown add the onion, tomato and garlic

Allow to cook until tomatoes have cooked down into a sauce (around five minutes)

Add the basil, stir and turn off the heat


Pictured below with brown rice