Roasted Ratatouille Rice And Salmon Recipe

Name: Roasted Ratatouille Rice And Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plum tomatoes, each cut into 8 wedges, then in half; 1 red bell pepper, cut into 1-inch pieces; 1 medium onion, cut into 8 wedges, layers separated; 1 zucchini, quartered lengthwise, then cut into 1-inch pieces; 4 garlic cloves, peeled; 1 tablespoon and 1 1/2 tsp. canola oil, divided; 1 1/2 lbs salmon fillets, cut into 4 pieces; 1 teaspoon dried thyme; salt and black pepper, to taste; 2 cups College Inn(R) Vegetable Broth; 1 cup uncooked white rice; 1/4 cup chopped fresh basil

Servings: persons

3 plum tomatoes, each cut into 8 wedges, then in half
1 red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, layers separated
1 zucchini, quartered lengthwise, then cut into 1-inch pieces
4 garlic cloves, peeled
1 tablespoon and 1 1/2 tsp. canola oil, divided
1 1/2 lbs salmon fillets, cut into 4 pieces
1 teaspoon dried thyme
salt and black pepper, to taste
2 cups College Inn(R) Vegetable Broth
1 cup uncooked white rice
1/4 cup chopped fresh basil

1
Preheat oven to 425u00b0F.
2
Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 tablespoons oil; bake 12 minutes.
3
After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 1/2 teaspoons oil, sprinkle with thyme and season to taste with salt and black pepper, if desired. Bake about 14 minutes or until salmon begins to flake with a fork. Stir vegetables when placing salmon in oven.
4
Meanwhile, bring broth to a boil in a large saucepan over high heat. Stir in rice and reduce heat to medium-low. Cover and cook 15 minutes or until water is absorbed. Stir in the roasted vegetables and basil. Season to taste with salt and pepper, if desired. Serve with salmon.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 plum tomatoes, each cut into 8 wedges, then in half, 1 red bell pepper, cut into 1-inch pieces, 1 medium onion, cut into 8 wedges, layers separated, 1 zucchini, quartered lengthwise, then cut into 1-inch pieces, and more.

Yes, Roasted Ratatouille Rice And Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Ratatouille Rice And Salmon

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