Ingredients
Ingredients
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2 six oz. fresh salmon fillets
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2 tbsp. fig jam
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2 tbsp. feta cheese
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8 tbsp. minced basil
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Fresh basil leaves for garnish
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Olive oil cooking spray, salt, pepper to taste
For Ratatouille
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2 cups large, diced eggplant
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1 small deseeded red bell pepper, medium diced
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1 small yellow onion, small diced
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1 zucchini, medium dice
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6-8 garlic cloves, minced
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1 cup prepared marinara sauce
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3 Tbsp. chopped fresh basil
Preparation
On your next special occasion, opt to dine at home and allow Chef Dana Venuto’s mouthwatering recipe for Mediterranean Salmon with Ratatouille transport you to Europe from the comfort of your kitchen. Enjoy the flavors of your favorite travel destinations all in one simple dish. Here’s how to prepare it in under 30 minutes:
Step 1
Preheat oven to 350 degrees. Add pureed fig jam, feta, and minced basil in a food processor. Then rub salmon fillets with the mixture and coat heavily on top. Bake at 350 degrees on a parchment-lined baking tray for 12-15 minutes.
Step 2
Heat 1 Tbsp. of olive oil in a large skillet. Sauté in a large non-stick skillet: eggplant, onions, and red pepper. Cook for 2-5 minutes until the vegetables have softened. Add zucchini, then sauté for 3 more minutes. Add garlic and cook for 1 minute while frequently stirring the skillet. Finally, add marinara and basil and mix till evenly heated. Set aside the skillet.
Step 3
Place baked salmon fillets under a broiler for 1 minute to brown. Plate ratatouille with salmon fillet garnish with fresh basil leaves and serve.
