Salmon with Ratatouille


2 tbsp (30 mL) olive oil
1 cup (250 mL) chopped onion
2 Italian or Chinese eggplants, chopped
2 zucchini, chopped
½ red pepper, chopped
3 tomatoes, chopped
¼ cup (60 mL) dry white wine
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh basil
Salt and freshly ground black pepper to taste
4 salmon fillets, each 6 oz (175 g)


  1. Add oil to a skillet set over high heat. Stir in onion, eggplants, zucchini and red pepper. Sauté for 3 minutes, until vegetables have softened. Add tomatoes and wine. Simmer for 2 minutes, until tomatoes have softened.
  2. Reduce heat. Simmer, covered, for 3–5 minutes, until vegetables are cooked through. Stir in parsley, basil, salt and pepper.
  3. Season salmon with salt and pepper. Nestle salmon into ratatouille. Cover and cook gently for 8 minutes, until salmon is cooked but slightly pink in centre. 
  4. Serve salmon over ratatouille.
Serves 4