Herb-Infused Salmon with Savory Ratatouille Rice
Elevate your dinner with this delightful dish featuring tender, herb-roasted salmon paired with succulent roasted ratatouille vegetables. The vibrant veggies, including plum tomatoes, red bell peppers, and zucchini, are mixed with broth-infused white rice, creating a hearty and flavorful base. Finished with fresh basil, this plate is a celebration of seasonal produce and a nourishing protein source, perfect for any dinner occasion.
4
Servings
162
Calories
13
Ingredients
Ingredients
Plum Tomatoes
3 (Cut into 8 wedges, then halved)
Red Bell Pepper
1 (Cut into 1-inch pieces)
Onion
1 medium (Cut into 8 wedges with layers separated)
Zucchini
1 (Quartered lengthwise, then cut into 1-inch pieces)
Garlic Cloves
4 (Peeled)
Canola Oil
1 tablespoon and 1 1/2 teaspoons (Divided for roasting vegetables and salmon)
Salmon Fillets
1 1/2 lbs (Cut into 4 pieces)
Dried Thyme
1 teaspoon (-)
Salt
to taste (-)
Black Pepper
to taste (-)
College Inn® Vegetable Broth
2 cups (For cooking rice)
White Rice
1 cup (Uncooked)
Fresh Basil
1/4 cup (Chopped)
Instructions
1
Preheat your oven to 425°F (220°C).
2
On a foil-lined baking sheet, toss the plum tomatoes, red bell pepper, onion, zucchini, and garlic cloves with 1 tablespoon of canola oil. Make sure the vegetables are evenly coated, then spread them out in a single layer. Roast in the oven for 12 minutes.
3
While the vegetables are roasting, prepare the salmon. Place the salmon fillets skin-side down on another foil-lined baking sheet. Brush the fillets with the remaining 1 1/2 teaspoons of canola oil, season with dried thyme, salt, and black pepper to taste.
4
When the 12 minutes of roasting time is up, stir the vegetables, then place the salmon in the oven. Bake for an additional 14 minutes, or until the salmon flakes easily with a fork.
5
In the meantime, bring 2 cups of College Inn® Vegetable Broth to a boil in a large saucepan over high heat. Add 1 cup of uncooked white rice, stir, then reduce the heat to medium-low. Cover and let cook for 15 minutes, or until the liquid is absorbed.
6
Once the rice is cooked, gently fold in the roasted vegetables and chopped fresh basil. Adjust seasoning with salt and pepper if needed.
7
Serve the savory ratatouille rice alongside the herb-roasted salmon fillets for a delicious and wholesome meal.
Nutrition Information
7g
Fat
15g
Carbs
9.5g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Herb-Infused Salmon with Savory Ratatouille Rice?
The main protein is 1.5 lbs of salmon fillets, cut into 4 pieces.
What is the recommended oven temperature for roasting?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How many servings does this recipe provide?
This recipe makes 4 servings.
What vegetables are used in the ratatouille rice base?
The vegetables include plum tomatoes, red bell pepper, onion, and zucchini.
How much canola oil is needed for the entire recipe?
A total of 1 tablespoon and 1 1/2 teaspoons of canola oil is used, divided between the vegetables and the salmon.
How should the plum tomatoes be prepared?
The plum tomatoes should be cut into 8 wedges and then halved.
How long do the vegetables roast before the salmon is added?
The vegetables should be roasted for an initial 12 minutes.
What herb is used to season the salmon fillets?
The salmon is seasoned with 1 teaspoon of dried thyme.
How long does the salmon need to bake in the oven?
The salmon bakes for 14 minutes, or until it flakes easily with a fork.
What type of broth is used to cook the rice?
The recipe calls for 2 cups of College Inn Vegetable Broth.
How much white rice is required?
You will need 1 cup of uncooked white rice.
How long should the rice cook?
The rice should cook for 15 minutes or until the liquid is absorbed.
When is the fresh basil added to the dish?
Fresh basil is chopped and gently folded into the rice after it is cooked and combined with the roasted vegetables.
How should the garlic cloves be prepared for roasting?
The 4 garlic cloves should be peeled before being tossed with the other vegetables.
What are the total calories per serving?
Each serving contains approximately 162 calories.
How much protein is in one serving of this salmon dish?
There are 9.5 grams of protein per serving.
What is the carbohydrate content per serving?
Each serving has 15 grams of carbohydrates.
Does this recipe contain dietary fiber?
Yes, there is 1.25 grams of fiber per serving.
How much fat is in a single serving?
There are 7 grams of fat per serving.
How should the zucchini be sliced?
The zucchini should be quartered lengthwise and then cut into 1-inch pieces.
How do you prepare the red bell pepper?
The red bell pepper should be cut into 1-inch pieces.
How do you prepare the onion for roasting?
The onion should be cut into 8 wedges with the layers separated.
Should the salmon be placed skin-side up or skin-side down?
The salmon fillets should be placed skin-side down on the baking sheet.
What is used to line the baking sheets for this recipe?
The recipe recommends using foil-lined baking sheets.
What is the total roasting time for the vegetables?
The vegetables roast for a total of 26 minutes (12 minutes alone and 14 minutes with the salmon).
How much fresh basil is used?
The recipe uses 1/4 cup of chopped fresh basil.
How do you determine if the salmon is fully cooked?
The salmon is ready when it flakes easily with a fork.
Can I adjust the salt and pepper levels?
Yes, salt and black pepper should be added to taste to both the salmon and the rice mixture.
Is the rice cooked in water or broth?
The rice is cooked in vegetable broth to infuse it with more flavor.
Is this recipe suitable for a healthy dinner option?
Yes, it is described as a nourishing and wholesome meal featuring seasonal produce and a lean protein source.