Name: Salmon on fennel ratatouille
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 1
Ingredients: 1tsp olive oil; 1 small red onion, roughly chopped; 1 yellow pepper, chopped; 1 clove garlic, crushed; good pinch dried oregano; pinch pepper; 2 fresh ripe tomatoes, chopped; half small head fennel, thinly sliced; 1 125g salmon fillet; 2 tbsp water; fresh basil leaves, to serve

A gluten-free dish of steamed salmon served over bed of ratatouille.

Serves

Prep

10 minutes

Cook

15 minutes

Nutritional Information:

Each 601g serving contains (excludes serving suggestion)

KCal: 421
Carbs: 20.0g
Fibre: 10.3g
Protein: 29.3g
Fat: 22.5g
(High)
Saturates: 3.9g
(Low)
Sugars: 18.0g
(Low)
Salt: 0.18g
(Low)
Fruit/Veg Portion: 6

What makes a healthy, balanced diet?

Ingredients

1tsp olive oil
1 small red onion, roughly chopped
1 yellow pepper, chopped
1 clove garlic, crushed
good pinch dried oregano
pinch pepper
2 fresh ripe tomatoes, chopped
half small head fennel, thinly sliced
1 125g salmon fillet
2 tbsp water
fresh basil leaves, to serve

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Method

Step 1

Put the oil in a large pan on medium heat. Add the onion and stir for 2–3 minutes until it softens.

Step 2

Now add the yellow pepper and stir regularly for 3–4 minutes.

Step 3

Add the garlic, oregano, seasoning, tomatoes and fennel. Stir for 2 more minutes and bring to a simmer.

Step 4

Place the salmon on top of the ratatouille, add the water and cover with a lid or with foil. Simmer gently for 4–5 minutes or until the salmon is cooked through.