Roasted Ratatouille Rice and Salmon

Roasted vegetables, found in classic ratatouille, are tossed with broth-infused rice and served alongside herb roasted salmon fillets.

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 minutes

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 cloves garlic, peeled
  • 1 Tbsp. and 1 1/2 tsp. canola oil, divided
  • 1 1/2 lb. salmon fillet, cut into 4 pieces
  • 1 tsp. dried thyme
  • Salt and black pepper, to taste
  • 2 cups College Inn® Vegetable Broth
  • 1 cup uncooked white rice
  • 1/4 cup chopped fresh basil
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 1/2 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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    Roast Ratatouille

    Recipe courtesy of Rachael Ray