Herb‑Crusted Salmon with Ratatouille (Low‑Sodium)

Ingredients

• 2 pieces Salmon fillets
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh thyme leaves
• 1 teaspoon Lemon zest
• 2 tablespoons Olive oil
• 1 clove Garlic, minced
• 1/2 cup Eggplant, diced
• 1/2 cup Zucchini, diced
• 1/2 cup Red bell pepper, diced
• 1 cup Tomatoes, diced
• 1/4 cup Onion, finely chopped
• 2 tablespoons Fresh basil leaves
• 1/4 teaspoon Black pepper
• 1/8 teaspoon Sea salt

Instructions

1. 1

   Pat the salmon fillets dry, then rub each with 1 tablespoon olive oil, minced garlic, lemon zest, chopped parsley, thyme, black pepper, and the pinch of sea salt.

2. 2

   Heat a non‑stick skillet over medium‑high heat; add the remaining 1 tablespoon olive oil and sear the salmon, skin side down, for 4‑5 minutes until crisp, then flip and cook another 3‑4 minutes until opaque. Transfer to a plate and keep warm.

3. 3

   In a saucepan, combine onion, eggplant, zucchini, red bell pepper, and tomatoes; add a splash of water (about 2 Tbsp) and the remaining pinch of sea salt. Simmer over medium heat, stirring occasionally, for 15‑20 minutes until vegetables are tender.

4. 4

   Stir fresh basil into the ratatouille just before serving, then plate the salmon beside the vegetable mixture.