Ratatouille Vegetables Baked With Salmon and Fresh Pesto
Easy and colourful ratatouille with tender salmon which drizzled with fresh flavoursome pesto
Credited to: Coeliac UK
Kcal: 720.2
Difficulty: Pretty easy
Serves 4
15 mins prep
40 mins cooking time
Ingredients
For the tray bake
- 2 tbsp olive oil
- 2 red onions, cut into wedges
- 4 cloves of garlic, sliced
- 1 aubergine, cut into 2.5cm chunks
- 1 courgette, cut into 2.5cm chunks
- 2 red or yellow peppers, deseeded and cut into large dice
- 6 ripe tomatoes, quartered
- a few sprigs of fresh thyme
- 50g black olives
- 4 salmon steaks
For the pesto
- 1 large bunch fresh basil leaves,
- 50g freshly grated Parmesan cheese
- 100ml extra virgin olive oil
- 50g pine nuts
- 3 garlic cloves, minced
- salt and freshly ground black pepper, to taste
Method
- Pre-heat your oven to 190C, 375F, gas mark 5.
- Place all the vegetables and the thyme onto a tray, and place into the oven for 20 minutes, so that the vegetables start to soften.
- To prepare the pesto, place all the ingredients into a food blender. Blitz until they are combined. Check and season as needed.
- Place the olives and salmon steaks on top of the softened vegetables and place back into the oven for 20 more minutes or until the salmon is cooked through and the vegetables are all tender.
- Serve drizzled with the fresh pesto.
Nutritional information per serving
Kcal
720.2
Fat
57.3g
Carbs
20.2g
Protein
32.1g
Fibre
6.6g
Sugars
15.9g
