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Baked Salmon with Roasted Vegetable Ratatouille

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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 43 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

Roasted vegetable ratatouille
  • 1 aubergine Chopped
  • 1 courgette chopped
  • 1 red onion chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 150 g cherry tomatoes cut in half
  • 3 tbsp olive oil extra virgin
Tomato and garlic simmer
  • 2 cloves garlic crushed
  • 400 g carton of chopped tomatoes
  • 1 tbsp olive oil extra virgin
Salmon with garlic cream cheese
  • 4 salmon fillets skinless
  • juice of half a lemon
  • 180 g lactose free cream cheese
  • 1 clove garlic crushed
  • 60 g pine nuts finely chopped
To Serve
  • fresh basil leaves

Method
 

  1. Preheat the oven to 200°C (180°C fan).Add the chopped aubergine, courgettes, peppers, red onion and cherry tomatoes to a large roasting tin. Drizzle with olive oil, season with salt and pepper, and toss well to coat.
  2. Roast the vegetables in the oven for around 1 hour, stirring once or twice, until soft, caramelised and deeply golden.
  3. Towards the end of the roasting time, heat the olive oil in a large pan over a low heat. Add the crushed garlic and cook gently for 1 minute, then stir in the chopped tomatoes.
  4. Transfer the roasted vegetables to the pan with the tomatoes, stir well, and leave to simmer gently while you prepare the salmon.
  5. Place the salmon fillets on a lined baking tray. Season with salt and pepper and squeeze over a little lemon juice.
  6. In a small bowl, mix the cream cheese with the crushed garlic. Spread the mixture evenly over the top of each salmon fillet, then sprinkle generously with the finely chopped pine nuts.
  7. Bake the salmon in the oven at 180°C for 15–20 minutes, depending on the thickness of the fillets, until just cooked through.
  8. Spoon the roasted vegetable ratatouille onto plates, top with a salmon fillet, and finish with fresh basil leaves to serve.

Notes

  • This is a roasted version of ratatouille rather than the traditional stovetop method. Roasting the vegetables for longer gives a deeper, richer flavour, and although it takes more time, most of it is hands-off in the oven.
  • No stock is needed for this recipe, as the vegetables and tomatoes release plenty of liquid during roasting and simmering. If the ratatouille looks very saucy, you can spoon off a little excess liquid before serving, or leave it to reduce gently on the hob for a few minutes.
  • The salmon cooking time will depend on the thickness of the fillets — check after 15 minutes and cook until just opaque and flaky.
  • Any leftover ratatouille can be stored in the fridge for up to 3 days and reheated gently. It’s also delicious served with pasta, rice, or crusty bread.