Peppered Salmon with Quick Ratatouille
Red onion and stewed tomatoes add subtle sweetness to make the ratatouille a perfect counterpoint to the peppery fish.
Total cook time
- 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,
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.)
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.