Roasted Salmon and Ratatouille

Name: Roasted Salmon and Ratatouille with couscous
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: 200 grams Salmon; 1 unit(s) Aubergine; 1 unit(s) Garlic; 1 sachet(s) Vegetable Stock; 1 sachet(s) Italian Herbs; 1 unit(s) Bell Pepper; 100 grams Couscous; 1 pack(s) Passata; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with couscous

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Veg-filled ratatouille makes the perfect base for rich and flaky roasted salmon. Warm and fluffy couscous adds a filling factor to make this a dish that's healthy and hearty in equal measure.

Tags:

Dairy Free

Allergens:

Fish

•Celery

•Wheat

The quantities provided above are averages only.

Total50 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

1 unit(s)

Aubergine

1 unit(s)

Garlic

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 sachet(s)

Italian Herbs

1 unit(s)

Bell Pepper

100 grams

Couscous

(Contains: Wheat May be present: Soya)

1 pack(s)

Passata

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2064 kJ

Energy (kcal)493 kcal

Fat17 g

of which saturates3.2 g

Carbohydrate55.1 g

of which sugars12.8 g

Dietary Fiber0 g

Protein29.8 g

Cholesterol0 mg

Salt1.95 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Pot

•Lid

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan/gas mark 7.
In a pot for the couscous boil 200ml water (double for 4p). Add half the stock.
Trim the aubergine and halve lengthways. Chop each half into four strips and chop into 2cm pieces. Toss with a little oil and season with salt and pepper.
Arrange in one layer on a lined baking tray. Roast until soft, 20-25 mins. Turn halfway through.

TIP: If you're in a hurry you can boil the water in your kettle.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).

Remove the stock from the heat, stir in the couscous and pop a lid on the pot.
Leave to the side for 8-10 mins or until ready to serve.

Lay the salmon fillets, skin-side down, onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish. Season with salt and pepper.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.

Heat a drizzle of oil in a pan on medium-high heat and add the pepper. Fry until softened, stirring occasionally, 4-5 mins.
Add the garlic and stir together. Cook for 1 min.
Add the Italian herbs, passata, remaining stock and 100ml water (double for 4p). Stir together and simmer until reduced slightly, 3-4 mins.
Once cooked, stir in the roasted aubergine. Season to taste with salt and pepper.

Fluff up the couscous with a fork. Season with salt and pepper to taste.
Divide the couscous between plates and spoon over the ratatouille.
Place the roasted salmon on top.