Roasted vegetables are tossed with broth-infused rice and served alongside herb roasted salmon fillets.
Sponsor recipe courtesy of College Inn®
Roasted Ratatouille Rice and Salmon
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Preheat oven to 425° F.

Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 Tbsp. oil; bake 12 minutes.

After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 ½ tsp. 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.

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.

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