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Salmon on fennel ratatouille

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A gluten-free dish of steamed salmon served over bed of ratatouille.
Serves
1
Prep
10 minutes
Cook
15 minutes
Each 601g serving contains (excludes serving suggestion)
KCal
356
Carbs
18.1g
Fibre
9.7g
Protein
24.0g
Fat
18.7g
Saturates
3.20g
Sugars
16.5g
Salt
0.20g
Portion Fruit & Veg
5
Ingredients
Ingredients
dash olive oil
1 small red onion, roughly chopped
1 yellow pepper, chopped
1 clove garlic, crushed
good pinch dried oregano
pinch pepper
2 fresh ripe tomatoes, chopped
half small head fennel, thinly sliced
1 salmon fillet
2 tbsp water
fresh basil leaves, to serve
Method
  1. Put the oil in a large pan on medium heat. Add the onion and stir for 2–3 minutes until it softens.
  2. Now add the yellow pepper and stir regularly for 3–4 minutes.
  3. Add the garlic, oregano, seasoning, tomatoes and fennel. Stir for 2 more minutes and bring to a simmer.
  4. Place the salmon on top of the ratatouille, add the water and cover with a lid or with foil. Simmer gently for 4–5 minutes or until the salmon is cooked through.
  5. Remove the salmon, stir a few torn fresh basil leaves into the ratatouille and serve.
Chefs tips
  • Use sea bass or cod instead of salmon.
  • Add an aubergine to the ratatouille. 
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