Crispy Salmon

with Roasted Ratatouille
A light and colourful dinner!
Cals 770 · Prot 55 · Carbs 64 · Fat 35
Low-Carb
Try Hello Chef Now
45 min
Crispy Salmon with Roasted Ratatouille
A light and colourful dinner!
Cals 770 · Prot 55 · Carbs 64 · Fat 35
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet
350 Grams
Olive oil
1 Tbsp
Lemon
1 Piece
Salt
1 Tsp
Black pepper
0.5 Tsp
Green pesto
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

Tips for fussy eaters

Serve the salmon with roasted or mashed potatoes or boiled rice. Keep the ratatouille on the side.

Pro tip

Ratatouille can be prepared well in advance and reheated just before serving. It will be even more delicious!

Before you start

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

Instructions

Roast vegetables

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.
Make tomato sauce

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.
Bake

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.
Butterfly salmon

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.
Fry salmon

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.
Serve

6 Serve

Remove the ratatouille from the oven and stir in the fresh basil leaves. Serve alongside the salmon.

Tips for fussy eaters

Serve the salmon with roasted or mashed potatoes or boiled rice. Keep the ratatouille on the side.

Pro tip

Ratatouille can be prepared well in advance and reheated just before serving. It will be even more delicious!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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