Herb-Crusted Norwegian Salmon with Ratatouille

Procedure

• Preheat oven to 375°F. 

Salmon

•  Remove crust from bread and cut into 1/2" pieces. 
• Chop the garlic. 
• Wash the parsley and basil, and remove stems. 
• Combine bread, half the garlic, parsley, basil and 2 tbsp olive oil in a food processor and process until mixture is well combined. 
• Place salmon fillets skin-side down in oiled casserole dish. 
• Season each fillet with salt and pepper and top with even layer of herbed breadcrumb mixture. 
• Bake uncovered for 12-15 minutes or to desired temperature. If crust requires more color after baking, place under broiler for additional minute or two. 

Ratatouille

•  Cut zucchini, eggplant, red bell pepper and onion into 1/2" dice.  
• Remove leaves from thyme and chop. 
• Remove seeds from tomatoes and chop into 1/2" dice. 
• Saute garlic, zucchini, eggplant, bell peppers, onions and thyme with 2 tbsp olive oil in a large saute pan over medium-high heat. Season with salt and pepper and cook for 3-4 minutes. 
• Reduce heat to medium, add tomatoes and simmer for additional 10 minutes. 
• Serve salmon over ratatouille.  

Serving Suggestion:

• Serve with roasted potatoes.