Herby salmon with bean ratatouille

Name: Herby salmon with bean ratatouille
Cuisine: European, Mediterranean, French
Ingredients: 4 salmon fillets – try to find wild salmon if poss; 1 red onion; 1 stick of celery; 1 small clove of garlic; 100g chestnut or white mushrooms; 1-2 courgettes; 1 red and 1 yellow/orange pepper; 1 small aubergine; 1 tin of chopped tomatoes; 150g kidney beans; 150g cannelini beans; 300g of passata; 2 tbsps of tomato puree; dried mixed herbs; 1 tsp sugar; salt; olive oil; some chopped rosemary, parsley and basil; 3 tablespoons of butter; large bag of washed spinach, or some freshly picked spinach

6 steps

Updated at: Thu, 24 Oct 2024 12:59:34 GMT

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Instructions

Step 1

Finely chop the onion and crush the garlic. Chop all the other veggies nice and chunky.

Step 2

Saute the onion and celery in some olive oil, add the garlic here if using – crushed. Add all the other veggies and cook til slightly softened, about 5-10 mins.

Step 3

Add the chopped tomatoes, beans, passata and puree. Add the salt, sugar and mixed herbs. Simmer for 15 mins.

Step 4

Whilst simmering, cook the salmon – mix the chopped herbs with the butter and salt and spread over the salmon before grilling or frying.

Step 5

Wilt the spinach in some butter, season with salt.

Step 6

Spoon the ratatouille in to a serving dish and top with the salmon and spinach.