Ratatouille baked salmon with dill and garlic cream

This is a very flavoursome and healthy dish, full of tomato-ey vegetables and with oven-baked nutrition-rich salmon. This recipe serves 4


4 salmon fillets

1 red pepper

1 courgette

1 red onion

1 aubergine

2tbsps red pepper pesto

1 tbsp rose harissa

2 tbps tomato puree

400g tin chopped tomatoes

1 tbsp balsamic vinegar

1 tbsp olive oil

Salt & pepper

100g crème fraiche

2 tsp dried dill

2 large cloves garlic, crushed

Handful of pine nuts


Pre-heat the oven to 200 degrees. Chop all the vegetables into dice-sized pieces. Add them to a large frying pan with the oil and cook over a moderate heat until starting to brown. Then add one crushed clove of garlic, the harissa, puree, pesto, vinegar and chopped tomatoes. Simmer for 30 minutes until softened.

Place the vegetables in an oven-proof dish with the salmon fillets on top. Cover with foil and oven bake for 20 minutes. While the fish cooks, mix the remaining garlic clove with the crème fraiche and dill. Once the fish is opaque and vegetables bubbling, spoon the crème fraiche mixture over the fish and return to the oven for 5 minutes. Meanwhile pan fry the pine nuts until brown (watch them!).

Sprinkle the pine nuts over the dish and serve with some new potatoes or brown rice.

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