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

Source: Family Circle
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

    Advertisement
Instructions Checklist
  • 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; 26 g total fat; 5 g saturated fat; 11 g polyunsaturated fat; 8 g monounsaturated fat; 100 mg cholesterol; 601 mg sodium. 1167 mg potassium; 19 g carbohydrates; 7 g fiber; 10 g sugar; 37 g protein; 680 IU vitamin a; 34 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 105 mcg folate; 5 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews