You are here: Home » Recipes » Salmon with Ratatouille Sauce Salmon with Ratatouille Sauce Recipe by Our Cookbook Collection Yield 4 servings This recipe from Red Mountain Resort in Ivins, Utah, features heart-healthy salmon and a wide array of vegetables. PrintEmail Ingredients 1 tablespoon olive oil, divided1 pound salmon, cut into 4, 4 oz portions salt pepper1/2 tablespoon chopped fresh garlic1/4 cup yellow zucchini, cut into 1 in. strips1/4 cup green zucchini, cut into 1 in. strips1/4 cup Japanese or regular eggplant, cut into 1 in. strips2 tablespoons red pepper, julienned2 tablespoons roma tomato, julienned1/2 tablespoon black olives, halved lengthwise1/2 cup canned diced tomatoes1/4 cup red onions, julienned1/2 cup canned tomato puree1/2 tablespoon fresh basil, chopped in long strips Instructions Preheat large sauté pan over medium heat; add ½ tablespoon olive oil. Season salmon with salt and pepper to taste, and sear in pan for 1 ½ to 2 minutes on each side, until browned. Remove from heat and keep warm. Heat remaining olive oil in medium sauté pan over medium heat until almost smoking. Add garlic and sauté until it starts to brown. Add next eight ingredients (zucchini through onions) and sauté, stirring frequently, until vegetables begin to soften. Reduce heat to medium low and add tomato puree and basil. Simmer until heated through. Season to taste with salt and pepper. Divide salmon among four plates; top with zucchini mixture. * If yellow zucchini is not available, substitute an equal amount of green zucchini.