Peppered Salmon with Quick Ratatouille

Peppered Salmon with Quick Ratatouille
Red onion and stewed tomatoes add subtle sweetness to the ratatouillea perfect counterpoint to the peppery fish.
Makes 4
Start to Finish 20 m



  1. 1 of 2 Thaw salmon, if frozen. Preheat oven to 450 degrees 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.)
  2. 2 of 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.
Nutrition Information for Peppered Salmon with Quick Ratatouille
Servings Per Recipe: 4
Per Serving: 1.474 mg Pyridoxine (Vit. B6), 8 g Monounsaturated fat, 13.819 mg Niacin, 1167 mg Potassium, 601 mg sodium, 10 g sugar, 7 g fiber, 4.819 µg Cobalamin (Vit. B12), 11 g Polyunsaturated fat, 104.828 µg Folate, 0.668 mg Thiamin, 26 g Fat, total, 34.248 mg vit. C, 19 g carb., 680.263 IU vit. A, 1.621 mg iron, 37 g pro., 70.677 mg calcium, 450 kcal cal., 5 g sat. fat, 100 mg chol., 0.398 mg Riboflavin