Gluten-free recipes

Gluten-free provencal herb-roasted salmon with ratatouille

Roasted salmon fillets served over a colorful stewed ratatouille of summer vegetables.

Ingredients

• 4 (6 oz each) salmon fillets
• 1 eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• one 14-oz can diced tomatoes
• 3 garlic cloves, minced
• 2 tsp herbes de Provence
• 4 tbsp olive oil
• 1 tsp salt

Steps

1. Heat 3 tbsp olive oil in a large pan and cook eggplant, zucchini, and bell pepper 8 minutes.
2. Add garlic, tomatoes, 1 tsp herbes de Provence, and salt; simmer 20 minutes until thick.
3. Meanwhile, preheat oven to 400F.
4. Rub salmon with remaining oil, herbes de Provence, and salt, and place on a lined sheet pan.
5. Roast salmon 12 minutes until just cooked through.
6. Serve salmon over the ratatouille.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.