Roasted Salmon with Ratatouille

Name: Roasted Salmon with Ratatouille
Ingredients: 2 small onions (approx. 5 ounces each), cut into 1/4-inch-thick half moons; 2 bell peppers (any color), seeds and membranes removed and sliced; 1 medium eggplant (apx. 1 pound), peeled if desired and cut into 1/2-inch thick slices; 2 zucchini (7-8 ounces), sliced into 1/2-inch rounds; 15 whole garlic cloves (medium-sized), peeled; 1/3 cup plus 2 tablespoons extra-virgin olive oil; 1 (28 ounce can) whole tomatoes, drained and cut into large pieces; 1/2 cup torn or chopped basil; 2 pounds center cut fresh salmon fillet; Zest and juice from 1 lemon