Pancetta-Wrapped Salmon with Sage and Sautéed Vegetables

01Method

1. 1

   Prep the vegetables: slice the bell peppers into strips, cut the zucchini into half-moons, thinly slice the garlic, halve the shallots, and leave the cherry tomatoes whole.

2. 2

   Heat the olive oil in a large skillet over medium-high heat and sauté the vegetables in stages until golden — start with the bell peppers, then the zucchini, shallots, and halved cherry tomatoes, and finish with the garlic, which only needs a minute or so. Sprinkle with sugar and let everything caramelize. Season with salt, pepper, a squeeze of lemon juice, and the chopped parsley.

3. 3

   Season the salmon portions with salt, pepper, and a squeeze of lemon juice. Press a sage leaf onto the skinless side of each piece, then wrap each portion in slices of pancetta. Heat the vegetable oil in a skillet over high heat and sear the salmon on all sides — the center should remain just slightly pink. The total cooking time is about 6 minutes.

4. 4

   Spoon the sautéed vegetables onto plates, place the salmon on top, add a lemon wedge, and finish with a light drizzle of oil.