Red onion and stewed tomatoes add subtle sweetness to the ratatouille, a perfect counterpoint to the peppery fish.

Source: Family Circle
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Ingredients

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Directions

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  • Thaw salmon, if frozen. Preheat oven to 450°F. Rinse fish; pat dry with paper towels. Measure thickness of fish. Sprinkle fish with salt and pepper. Place fish on a baking sheet. Bake until fish begins to flake when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.)

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  • Meanwhile, in an extra-large skillet, heat oil over medium-high heat. Add onion to skillet; cook for 2 minutes. Add zucchini, eggplant, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve vegetable mixture with fish.

Nutrition Facts

450 calories; total fat 26g; saturated fat 5g; polyunsaturated fat 11g; monounsaturated fat 8g; cholesterol 100mg; sodium 601mg; potassium 1167mg; carbohydrates 19g; fiber 7g; sugar 10g; protein 37g; vitamin a 680IU; vitamin c 34mg; thiamin 1mg; riboflavinmg; niacin equivalents 14mg; vitamin b6 1mg; folate 105mcg; vitamin b12 5mcg; calcium 71mg; iron 2mg.

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