Salmon with Basil Crust and Ratatouille Salsa

  • Active Time 10m
  • Total Time 25m
  • Rating ****

Makes 6 Servings


  • 1/4 cup olive oil
  • 1/2 cup finely diced onion
  • 1 cup finely diced red bell pepper
  • 2 cups finely diced eggplant
  • 1/4 teaspoon minced garlic
  • One 28-ounce can plum tomatoes,
  • drained and chopped
  • 1 cup finely diced zucchini
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 2 slices white bread, broken into pieces
  • 1/4 teaspoon minced garlic
  • 1/4 cup (packed) parsley, minced
  • 1/4 cup (packed) basil, minced
  • Six 8-ounce boneless, skinless salmon fillets



In a medium skillet over medium heat, heat the olive oil. When hot, add the onion, bell pepper, eggplant and garlic and sauté for 2 minutes or until tender. Add the tomatoes, cover and simmer over low heat for 10 minutes or until tender. Add the zucchini and thyme and simmer, covered, for 5 minutes. Season with salt and pepper to taste and set aside for later.

Preheat the oven to 350 degrees F. In a food processor, crumb the bread, then combine it with the garlic, parsley and basil


Set the fillets on a baking sheet, season them lightly with salt and pepper and spread some of the basil bread mixture on top. Bake for 10 minutes or until just cooked through.


Center a piece of salmon in the middle of a plate and spoon some of the ratatouille salsa on the side.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 1783

nutrition information per serving

478 calories; 24g total fat; 125mg cholesterol; 345mg sodium; 16g carbohydrates; 3g fiber; 48g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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