This moist, flavourful, and flaky baked salmon ratatouille is what simple weeknight dinners are all about! It’s seriously the easiest recipe to make – all you need are salmon fillets, plus a quick herby lemon marinade and your favourite veggies. Then, let the oven work it’s magic!
This is hands-down the salmon recipe I make most often in my house. It’s foolproof, only uses one pan, and gives you the most succulent, and mouth-watering salmon. In other words, it’s just an easy, healthy dinner that you’ll love.
Easy baked salmon ratatouille ingredients
When it comes to salmon, don’t overthink it. All you really need is a simple lemon marinade with a sprinkle of herbs to make it super delicious, pair it with veg cooked in the same pan and you’re done.
- Salmon: You can make this with individual fillets or one large piece (aka. half a salmon). It works great either way!
- Olive oil: Keeps the salmon moist and adds a delicious taste (shop via this link and use the code charlotte15 for 15% discount). You can also use melted ghee if preferred (get 20% off my favourite ghee via this link).
- Lemon Juice: A squeeze of lemon adds a bright and zesty touch.
- Garlic: I use 6 garlic cloves, but feel free to add more or less!
- Herbs: Italian seasoning complements the salmon perfectly. I love the brand Steenbergs for herbs & spices.
- Vegetables: The salmon nestles on top of vegetables in the oven, so you only need one pan! Use whatever vegetables you have to hand. I’ve used a Mediterranean medley in this recipe, diced for ratatouille-style vegetables.
Shopping for salmon
- Wild salmon is best. Steer clear of farmed salmon. Why? Wild-caught salmon generally has more nutrients, a better texture, a brilliant hue, and better flavour (translation: a more delicious baked salmon!)
- Salmon varieties. There are several varieties of salmon, and the ones I recommend are wild Alaskan and sockeye. Wild salmon does have seasons and each of these varieties are available at different times throughout the year. But no matter which you choose, just look for fillets that are vibrant pink in colour.
- Fresh vs. frozen salmon. Unless you’re going to a fish market that has fresh catches of the day (which can be expensive), grab frozen salmon instead. Yes, it’s totally okay, and often better than the “fresh” salmon you’ll find sitting on ice…which isn’t so fresh. Frozen salmon is flash frozen on the ship right after it’s caught to preserve freshness!
How to thaw frozen salmon
- If you planned ahead of time, thaw it in the fridge. Ideally, you want to slowly thaw your salmon in the fridge overnight. Or about 12 hours before cooking it. Just make sure to keep the fish in it’s wrapping and place it on a plate to catch any liquid.
- If you’re hours away from dinner, thaw it in cold water. Not to worry if thawing it overnight slipped your mind! You can thaw your salmon by submerging it in a big bowl of cold water. This should take about an hour or so, depending on its thickness. But be sure to swap for fresh water if it starts to become lukewarm.
How to bake salmon perfectly, every time
You’ve probably come across a few common answers when it comes to time and temperature. And while they all work, I find that baking at a temperature of 190°C (375°F) will keep the salmon extra moist and avoid overcooking. Because let’s be honest, it’s easy to lose track of time when you’re busy whipping up other dishes. So if you’re 1-2 minutes over your timer, your salmon will still be perfectly cooked. But, do keep in mind the size and thickness of your fillet:
- For a normal size salmon fillet: cook for 10-12 minutes.
- For a thicker salmon fillet: cook for 12-15 minutes.
- For a whole side of salmon: cook for 15-20 minutes.
Pro tip: You’ll know the salmon is done baking when it flakes apart easily with a fork.
How to make easy baked salmon with ratatouille
This amazingly moist and flakey salmon with flavourful veggies is ready in just 12 minutes! To get started, preheat the oven to 190°C (375°F) and then follow along below.
- Let the salmon come to room temperature. Take your fillets out of the fridge and let them sit on the counter for about 15 minutes.
- Make the marinade mix. Place the olive oil, lemon juice, garlic and Italian herbs seasoning in a small jug and whisk to combine. Then drizzle half over the fillets in a shallow baking dish.
- Prepare the vegetables: Make sure you dice your vegetables evenly so that they cook evenly, and choose same-sized baby new potatoes. Remember: the smaller the dice, the quicker the vegetables will bake. Place the diced vegetables in a baking dish, drizzle with the remaining olive oil mixture, sprinkle with salt and pepper and toss to coat. Before placing the oven, make sure the vegetables are spread evenly.
- It’s baking time. Bake for 25 minutes. Remove from the oven, toss the vegetables, then nestle the salmon on top of the vegetables, sprinkle with salt and pepper and bake for a further 10-12 minutes, or until the veggies are soft and the salmon is cooked through.
- Ready to serve! For the finishing touch, sprinkle with chopped fresh basil and add a lemon wedge to serve.
Salmon tips & tricks
- Season the fillet just before baking. Seasonings (especially salt) can draw out moisture much quicker. So for extra moist results, season right before sliding the pan into the oven.
- It’s best not to remove salmon skin. Whether you like salmon skin or not, don’t remove it before baking. It will help protect the fillet from the pan’s heat, cook the salmon more evenly, and retain its delicious juices. Then once you’re ready to serve, you can easily slide the skin right off.
- Don’t rinse salmon with water. Just like chicken, don’t wash your raw fish. It can increase your risk of contamination and spread to other surfaces of your kitchen such as the sink or countertop. Plus, the bacteria is killed once it cooks inside a hot oven.
- Don’t be alarmed by the white ooze! If you notice some white slimy substance on top of your baked salmon, don’t panic. It’s actually just a protein in the salmon called albumin that becomes solid when heated. The hotter salmon cooks, the more albumin will come out. So to prevent a thick white layer, cook your salmon at a gentle temperature.
More delicious salmon recipes to try
This simple baked salmon is a go-to recipe for quick weeknight meals. But it doesn’t stop there! Here’s a few more ways to enjoy salmon:
More fish recipes to try
- Mediterranean cod en papillote
- Spicy burrito bowl
- Pan-fried sea bass with lime, coriander & chilli
- Baked cod with salsa verde
I hope you enjoy this easy salmon recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Easy baked salmon ratatouille
- 3 tbsp olive oil
- Juice of 1 lemon
- 6 garlic cloves crushed
- 2 tsp Italian herbs seasoning
- Sea salt and cracked black pepper
- 2 medium courgettes (zucchini) diced
- 2 red peppers diced
- 1 aubergine (eggplant) diced
- 250 g cherry tomatoes
- 8 baby new potatoes same-sized
- 4 x 110g wild salmon fillets
- 1 small bunch basil leaves roughly chopped
- 1 lemon cut into wedges
- Preheat the oven to 190°C (375°F). Place the olive oil, lemon juice, garlic and Italian herbs seasoning in a small jug and whisk to combine.
- Place the salmon fillets in a shallow dish, drizzle with half the olive oil mixture and set aside to marinate.
- Place the courgettes, peppers, aubergine, cherry tomatoes and new potatoes in a baking dish, drizzle with the remaining olive oil mixture, sprinkle with salt and pepper and toss to coat. Then make sure the vegetables are spread in an even layer.
- Bake for 25 minutes then remove from the oven, nestle the salmon on top of the vegetables and season with salt and pepper. Return to the oven for 10-12 minutes or until the vegetables are tender and golden and the salmon is cooked through.
- Divide between serving bowls, scatter with fresh basil and add a lemon wedge to serve.