Peppered Salmon with Quick Ratatouille

Peppered Salmon with Quick Ratatouille

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



20 mins

Total cook time

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Main Ingredients

  • 4 6-ounce fresh or frozen skinless salmon fillets,
  • 1 14.5-ounce can Italian-style stewed tomatoes, undrained,
  • ⅛ teaspoon salt,
  • ⅛ teaspoon ground pepper,
  • 2 tablespoons vegetable oil,
  • 2 medium zucchini, halved lengthwise and cut into 1-inch pieces,
  • 1 red onion, cut into thin wedges,
  • 1 small eggplant, peeled and cubed,

Cooking Instructions

Step 1

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.)

Step 2

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.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.