Roasted Salmon with Ratatouille | Peggy Lampman's dinnerFeed

Recipe: Roasted Salmon with Ratatouille

2 small onions (approx. 5 ounces each), cut into 1/4-inch-thick half moons
2 bell peppers (any color), seeds and membranes removed and sliced
1 medium eggplant (apx. 1 pound), peeled if desired and cut into 1/2-inch thick slices
2 zucchini (7-8 ounces), sliced into 1/2-inch rounds
15 whole garlic cloves (medium-sized), peeled
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 (28 ounce can) whole tomatoes, drained and cut into large pieces
1/2 cup torn or chopped basil
2 pounds center cut fresh salmon fillet
Zest and juice from 1 lemon

Position two racks in the top and bottom third of oven. Preheat oven to 400 degrees. Line two large baking sheets with foil.
Toss onion, eggplant, pepper and zucchini with 1/3 cup olive oil. In one layer, spread vegetables over baking sheets. Lightly season with kosher salt and place in oven.
Roast 25 minutes then remove from oven. Stir vegetables, then stir in add garlic cloves and divide tomatoes between the 2 pans.
Return to oven, and continue roasting until vegetables are very tender, an additional 20 minutes. Remove from oven, transfer ratatouille to a bowl, toss with basil and season to taste with kosher salt and freshly ground pepper. Tent with foil to retain heat.
Place salmon on one of the baking sheets and brush with remaining olive oil and lemon juice. Lightly season with kosher salt and freshly ground pepper. Place on higher oven rack and roast until desired level of doneness, 10-15 minutes.
Divide salmon into 4 pieces and top with ratatouille. Garnish with lemon zest and serve.

Active Time: 40 minutes

Roast Time (includes salmon): 1 hour

Number of servings (yield): 4