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Grilled salmon with ratatouille and new potatoes

 0 rating

Prep Time:5 mins

Cooking Time:40 mins

Serves:1 Adult

Grilled salmon with ratatouille and new potatoes

A delicious and filling recipe! Salmon is an oily fish and it is recommended that we eat one portion of this type of fish a week. Salmon is rich in omega-3 fatty acids which are beneficial for heart health.

About this recipe

Quick and simple to make, we guarantee this recipe will be a hit with the whole family!


Ingredients

  • 1 teaspoon of olive oil
  • 1 red pepper, de-seeded and cut into thick squares
  • 1 small red onion, peeled and cut into 8 chunks
  • 1 medium courgette, cubed 
  • 2 medium tomatoes, stalks removed and cut into 8 chunks
  • 1 garlic clove, peeled and crushed
  • 4 small new potatoes
  • 1 medium salmon fillet (120g / 4½ oz.) 
  • 1 dash of red wine vinegar
  • Twist of freshly ground black pepper
  • 1 tablespoon of fresh basil
  • 6 black olives, halved
  • 1 teaspoon of Parmesan

Method

  1. Heat the oil in a non-stick pan and when hot, add the peppers and onion and cook for about 3 minutes.
  2. Add the courgette, tomato and garlic, turn down the heat to low and cook gently for at least 20 minutes.
  3. Boil your new potatoes, whole with their skin on for 20 -25 minutes, until cooked through.
  4. As you put your potatoes onto boil heat your grill and when ready cook your salmon for about 10 minutes (it will depend on its thickness and cut).
  5. In the meantime, grill the salmon under a medium heat for 6-7 minutes on each side or until cooked through.
  6. Finish your ratatouille with a dash of red wine vinegar, a twist of black pepper, the fresh basil, the olives and Parmesan.* 
  7. Simmer for a further 3 minutes just until the olives are cooked through and serve along with the salmon and potatoes.

*Vegetarian should look for vegetarian friendly Parmesan.


What you will need

  • Chopping board
  • Chopping knife
  • Frying pan
  • Saucepan

Serving suggestions

Serve with a lemon wedge on the side to give your dish a zesty touch.


"Green olives work just as well as black olives. Green and yellow peppers can also be used if you don't have red peppers."

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