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Photo of Salmon on ratatouille by WW

Salmon on ratatouille

5 - 14
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Get maximum taste with this one-pan wonder. After cooking the vegies in your fry pan, simply place the salmon on top and keep the heat on until it’s done


Olive oil

1 tbs

Brown onion

1 medium, chopped


2 clove(s), crushed

Red capsicum

1 medium, cut into 2cm pieces


1 small, cut into 2cm pieces


2 medium, halved lengthways, thickly sliced

Canned diced tomatoes

400 g

Balsamic vinegar

2 tbs

Skinless salmon

600 g, (4 x 150g fillets)

Fresh basil

¼ cup(s), chopped

Fresh lemon rind

2 tsp, grated

White sourdough bread

4 slice(s), crusty


  1. Heat oil in a deep non-stick frying pan over medium heat. Add onion and garlic and cook, stirring, for 3–4 minutes or until softened. Add capsicum, eggplant and zucchini and cook, stirring, for 6–8 minutes or until lightly browned.
  2. Stir in tomatoes and vinegar and bring to the boil. Reduce heat to low and simmer, covered, for 10–12 minutes until sauce has thickened and vegetables are tender.
  3. Place salmon on top of vegetable mixture. Cook, covered, for 5–8 minutes for medium rare or until salmon is cooked to your liking. Divide ratatouille among plates and top with salmon. Sprinkle with basil and rind and serve with bread.


TIP: If you don’t have a lid for your frying pan, use a baking tray instead.