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




  • 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.

Nutrition Facts

450 calories; 26 g total fat; 100 mg cholesterol; 601 mg sodium. 19 g carbohydrates; 37 g protein;