Roasted salmon with ratatouille is my favorite dinner. I make it once a week. In order to get good lighting for a photo I had to make this at 10 am. It’s good then, too.
Ratatouille is a vegetable dish that generally includes onion, bell peppers, zucchini, eggplant, tomatoes, and fresh herbs. I don’t love eggplant, so I leave it out, but you can always add it back in. Now that summer is here, this is a great dish for fresh farmers’ market produce.
If you’ve seen the movie Ratatouille, the recipe from the film is a colorful collection of alternately layered vegetable coins, which is visually very lovely. I prefer dicing the vegetables and sauteeing them on the stovetop. Everything cooks together into a chunky vegetable stew. It is impressive how so much flavor can be created from so little time. I also add Boursin cheese, which makes it rich, creamy, and extra delicious.
An 8 ounce piece of salmon will roast perfectly in a 400 degree oven for 10 minutes. This may vary slightly if you have a thin tail end piece or a large center cut filet, but as a general rule, 400 for 10 minutes produces succulent results. Allow the meat to rest for 5 minutes out of the oven and serve with the ratatouille.
Roasted Salmon with Ratatouille Vegetables
2 tablespoons grapeseed oil
1 yellow onion, chopped small
1 red bell pepper, cut into bite sized pieces
1 large zucchini, cut to bite sized pieces
1 cup tomato puree
1 teaspoon fresh thyme
1 bay leaf (optional)
2 tablespoons basil and/or oregano
Heat oil over medium-high in a large saute pan or dutch oven. Add onion, bell peppers, zucchini, and a pinch of salt and saute until moisture is gone from vegetables, about 10 minutes. Add tomatoes before vegetables begin to brown, as well as thyme and bay leaf. Reduce heat to low and cover. Simmer another 10-20 minutes until vegetables are soft. Meanwhile bake the salmon. Season with salt and pepper then add herbs. Place on a plate, top with a few crumbles of Boursin, and serve with the salmon filet.
2-4 8 ounce salmon filets
Preheat oven to 400 degrees. Wash and dry salmon filets. (As an extra step, you can place the salmon in a bowl of cold salted water for 10 minutes. This will remove impurities and season the fish. It’s a restaurant trick.) Place on aluminum foil lined baking sheet. Sprinkle with salt and pepper. Bake for 10 minutes, until salmon is medium. Remove from oven and allow the fish to rest for 5 minutes. Finish with a squeeze of fresh lemon and drizzle of good extra virgin olive oil. Serve with ratatouille.