Crispy Salmon

with Roasted Ratatouille

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Instructions

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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 lined baking tray. Drizzle with olive oil and toss until coated. Roast for 25 min.

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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 basil, dried oregano, salt and pepper. Simmer for 5-10 min.

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3 Add and bake

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

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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.

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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.

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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!

A light and colourful dinner!

Cooking Time: 35 min

Cals 760 · Prot 56 · Carbs 66 · Fat 33

Gluten-Free

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 Pieces
Olive oil 2 Tbsp
Kalamata olives 40 Grams
Fresh basil 15 Grams

Tomato sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Dried basil 2 Grams
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

A light and colourful dinner!

Cooking Time: 35 min

Cals 760 · Prot 56 · Carbs 66 · Fat 33

Gluten-Free

Instructions

photo

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 lined baking tray. Drizzle with olive oil and toss until coated. Roast for 25 min.

photo

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 basil, dried oregano, salt and pepper. Simmer for 5-10 min.

photo

3 Add and bake

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

photo

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.

photo

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.

photo

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!

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 Pieces
Olive oil 2 Tbsp
Kalamata olives 40 Grams
Fresh basil 15 Grams

Tomato sauce

Red onion 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Dried basil 2 Grams
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
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