Crispy salmon with summer succotash

Ingredients:

• 220 g bacon, cut into 1 cm pieces.
• 1 small onion, diced
• 100 g green beans, cut into 1 cm pieces.
• 2 ears of corn, kernels removed (about 1.5 cups)
• 1 small zucchini, diced
• 1 can (800 g) of tomato sauce
• 0.5 cup fresh basil leaves, chopped
• 1 diced beef heart tomato
• 4 salmon fillets with skin (center cut) 170g each.
• Olive oil as needed
• Crustless bread, for serving

Preparation:

1. Position a rack at the very top of the oven and preheat the oven to 230°C.
2. Heat a large skillet over medium-high heat and add the bacon. Cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside.
3. Drain most of the rendered fat from the skillet, reserving 1 tablespoon, and return the skillet to medium-high heat. Add the onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add the green beans, corn, zucchini, 3/4 cup tomato sauce, and 1/2 cup water. Season with 1/2 teaspoon salt and a few freshly ground black pepper. Reduce the heat to medium and cook until the zucchini and green beans are tender, about 10 minutes. Add the basil and tomatoes and warm through, about 2 minutes. Remove from heat.
4. Meanwhile, pour the remaining tomato sauce into a medium oven-safe skillet and add the salmon, skin-side up, making sure the pieces aren't touching. Lightly brush the skin with olive oil and broil on the top rack of the oven until the sauce begins to bubble around the sides and the salmon is opaque on the outside but still raw on the inside, about 6 minutes. Turn the oven to broil and broil until the salmon skin is crisp and charred in spots, 4 to 5 minutes, depending on your oven's power.
5. Before serving, drizzle the fish with olive oil and sprinkle the succotash with bacon. Serve with bread.