Crispy Salmon

Name: Crispy Salmon with Roasted Ratatouille
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Tbsp of Olive oil; 1 Piece of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Green pesto; 1 Piece of Eggplant; 1 Piece of Red pepper; 1 Piece of Large zucchini; 2 Piece of Tomatoes; 2 Tbsp of Olive oil; 40 Grams of Kalamata olives; 15 Grams of Fresh basil; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 1 Tsp of Salt; 400 Grams of Chopped tomatoes; 2 Grams of Dried oregano; 1 Tsp of Black pepper

with Roasted Ratatouille

A light and colourful dinner!

137 Reviews

Cals 710 · Prot 44 · Carbs 51 · Fat 40

Low Carb

45 min

A light and colourful dinner!

137 Reviews

Cals 710 · Prot 44 · Carbs 51 · Fat 40

Low Carb

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Olive oil

1 Tbsp

Lemon

1 Piece

Salt

1 Tsp

Black pepper

0.5 Tsp

Green pesto 2*4*

30 Grams

Vegetable roast

Eggplant

1 Piece

Red pepper

1 Piece

Large zucchini

1 Piece

Tomatoes

2 Piece

Olive oil

2 Tbsp

Kalamata olives

40 Grams

Fresh basil

15 Grams

Tomato sauce

Red onion

1 Piece

Garlic cloves

2 Piece

Olive oil

1 Tbsp

Salt

1 Tsp

Chopped tomatoes

400 Grams

Dried oregano

2 Grams

Black pepper

0.5 Tsp

Allergens

*6 Fish, *2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2964 / 710
Fats (g)	39.5
of which saturated (g)	7
Carbohydrates (g)	51
of which sugars (g)	28.6
Fibers (g)	19.5
Proteins (g)	44.2
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 220°C/200°C fan. Dice the eggplant, red bell pepper, zucchini and tomatoes and place them on a baking tray. Drizzle with olive oil and toss until coated. Roast for 25 min.

2 Make tomato sauce

Meanwhile, peel and chop the onion and mince the garlic. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min. Add the chopped tomatoes, dried oregano, salt and pepper. Simmer for 5-10 min.

3 Bake

Transfer the roasted vegetables to a baking dish. Add the pitted kalamata olives and the tomato sauce. Mix well. Bake the ratatouille for a final 15 min.

4 Butterfly salmon

Meanwhile, portion the salmon into individual fillets. Using a sharp knife, make a deep incision along each salmon fillet, lengthwise. The incision should reach through to the skin of the salmon, but not slice through it. Finally, turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.

5 Fry salmon

Heat a pan over a medium-high heat with a drizzle of oil. Fry the butterflied salmon for 3-4 min on each side. Season with lemon juice, salt and pepper. Top with the green pesto.