How To Make Creamy Salmon with Chunky Ratatouille
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Serves:
Ingredients
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 cup heavy cream
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Season the salmon fillets with salt and pepper. Heat one tablespoon of olive oil in a large skillet over medium heat. Cook the salmon fillets for about 3-4 minutes on each side until browned. Transfer the salmon fillets to a baking dish and bake in the preheated oven for 10-12 minutes until cooked through.
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In the same skillet, heat the remaining tablespoon of olive oil. Add the onion and garlic and sauté until translucent. Add the eggplant, zucchini, and bell pepper and cook for about 5 minutes until slightly softened.
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Stir in the diced tomatoes, dried thyme, and dried oregano. Season with salt and pepper to taste. Cover the skillet and let simmer for 15-20 minutes until the vegetables are tender.
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Remove the salmon from the oven and set aside. Stir in the heavy cream to the ratatouille mixture.
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Serve the creamy salmon with the chunky ratatouille on the side. Garnish with fresh basil leaves.
Nutrition
- Calories : 380kcal
- Total Fat : 23g
- Saturated Fat : 7g
- Cholesterol : 84mg
- Sodium : 321mg
- Total Carbohydrates : 16g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 30g
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