Roasted vegetables, found in classic ratatouille, are tossed with broth-infused rice and served alongside herb roasted salmon fillets.
Sponsor Recipe courtesy of Del Monte
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.

IDEAS YOU'LL LOVE

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Roasted Carrots

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Salmon Croquettes

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking