A delicious and simple salmon dish, perfect for summer. It is very healthy with omega-3 fatty acids and protein from the salmon and 5 of your 5 a day in the ratatouille. Homemade pesto beats anything you will ever buy in a jar. It is so quick that I never buy ready made anymore and the best thing about it is you can adjust the amount of each ingredient to how you like it. I think it is best made in a pestle and mortar for the smoothest texture, but you can also make it in a food processor or even chop really finely by hand.
RECIPE
SERVES 2
Ingredients:
For the salmon:
- 2 skinless salmon fillets
- 1 bunch of basil (the packets you get contain just enough)
- 1 garlic clove
- 2 tablespoons pine nuts, toasted for 1 minute in a dry pan
- 1 tablespoon grated Parmesan
- 2-3 tablespoons olive oil
For the ratatouille:
- 1 courgette, cut into thick slices
- Half an aubergine, cut into big chunks
- 1 onion (red or white) cut into chunks
- 1 pepper (any colour) cut into chunks
- 1 tin of tomatoes
- 2 garlic cloves, crushed.
- Olive oil
For the thyme roasted potatoes:
- 2 large potatoes, cut into small chunks.
- About 2 tablespoons thyme leaves
- Olive oil
- Parmesan shavings, to serve
METHOD:
1. First make the ratatouille. Preheat the oven to 170C. Place all the vegetables (not the tinned tomatoes) in a roasting tin. Season well with salt and pepper. Mix 2 tablespoons of olive oil with the crushed garlic and pour over. Roast in the oven for about 25 minutes until the vegetables are soft but not mushy.
2. Place the potatoes in a roasting tin, sprinkle over the thyme leaves and some salt and pepper. Drizzle with olive oil and cook until crisp, around 25 minutes.
2. Meanwhile, make the pesto. Place all the ingredients apart from the olive oil in a pestle and mortar and crush until you have a thick paste. Stir in olive oil, a little at a time until you have the consistency you want. Don’t make it too runny as it has to stick to the top of the salmon. Season with a little salt and pepper if you like. Spread over the salmon fillets.
4. After 25 minutes or so , take the vegetables out the oven and add the tin of tomatoes. Return to the oven for around 15 minutes. Preheat the grill to high.
5. Place the salmon under the grill for around 8-10 minutes depending on the size of your fillet.
6. Serve the salmon on top of the ratatouille and surround with the potatoes. Enjoy!
TIPS
- Don’t overcook the salmon. It’s best when still slightly opaque inside
