Sheet-Pan Salmon with Tomato-Eggplant Compote

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, cut into 1/2-inch dice
• 2 tablespoons gochujang, Korean chili paste
• Four 6-ounce skinless salmon fillets
• Fresh basil leaves, torn, for garnish
• Freshly ground black pepper

Directions

1. Set a rack in the center of the oven, then heat the oven to 450 degrees F (232 degrees C). Put the tomatoes on a rimmed baking sheet, toss them with olive oil, and add salt. Slide the pan into the oven and roast, giving the pan a shake 1 or 2 times, until the tomatoes are just beginning to burst, about 10 minutes. Spoon the garlic into the center of the pan and stir it around so it gets a little oil on it, then roast until the garlic smells wonderful and the tomatoes soften further, about 5 minutes. With a wooden spoon, gently press the softest tomatoes so they collapse.
2. Move the tomatoes and garlic over to 1 side of the pan. Put the eggplant on the empty half, add a light drizzle of olive oil, and sprinkle it with salt. Roast again, stirring 1 or 2 times, until the eggplant starts to give and soften, about 10 minutes. If the tomatoes or garlic look like they might burn, splash a little water onto those spots.
3. Mix the eggplant into the tomatoes and garlic, crushing more tomatoes as you can. Add the gochujang and stir until it is worked evenly through the mixture. Put the pan back in the oven and keep cooking, stirring now and then, until the eggplant is very tender, about 20 minutes. If the mixture looks dry or seems close to scorching, especially along the edges and in the corners of the baking sheet, add a few tablespoons of water.
4. Scoot the tomato-eggplant mixture to 1 side of the baking sheet, scraping the pan well so you have room for the salmon. Set a piece of foil over the cleared space, using just enough to cover it, and give it a light coat of oil. Salt the salmon on all sides, then arrange it on the foil. Roast until the thickest center of the salmon reads 115 to 125 degrees F (46 to 52 degrees C) for medium-rare to medium, 6 to 10 minutes.
5. If the tomato-eggplant mixture has tightened up too much, stir in water 1 or 2 tablespoons at a time until it looks right to you. Taste and add salt if it needs it. Use a thin metal spatula to move the salmon to plates. Spoon the tomato-eggplant compote alongside. Add the torn basil leaves, drizzle with fresh olive oil, and top with freshly ground black pepper. Serve.