French Herb-Crusted Salmon with Ratatouille

A classic French-inspired main dish featuring tender salmon with a fragrant herb crust, served alongside a vibrant, gluten-free ratatouille vegetable medley.

Steps

1. Preheat the oven to 375°F (190°C). 2. In a small bowl, mix Dijon mustard, parsley, thyme, minced garlic, olive oil, salt, and pepper. 3. Pat the salmon dry and brush the herb mixture evenly over the top of the fillet. 4. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until salmon is cooked through and flakes easily. 5. While the salmon bakes, heat 1 tbsp olive oil in a skillet over medium heat. 6. Add onion and garlic, sauté for 2 minutes until fragrant. 7. Add eggplant, zucchini, and red bell pepper; cook for 5-7 minutes until vegetables are tender. 8. Stir in diced tomato, salt, and pepper, and cook an additional 3 minutes. 9. Remove from heat and garnish the ratatouille with fresh basil. 10. Plate the salmon alongside the ratatouille and serve warm.

1 salmon fillet (6 oz) 1 tbsp Dijon mustard 1 tbsp fresh parsley, finely chopped 1 tbsp fresh thyme, finely chopped 1 clove garlic, minced 1 tbsp olive oil Salt and pepper to taste For ratatouille: 1/2 small eggplant, diced 1/2 small zucchini, diced 1/2 red bell pepper, diced 1 small tomato, diced 1/4 onion, chopped 1 clove garlic, minced 1 tbsp olive oil Salt and pepper to taste Fresh basil leaves for garnish