Provençal Roasted Salmon
over Herby Ratatouille
Cooking time
20 minutes
Servings
2/4
Calories
370 /serving
Take us to the south of France, svp! Herbes de Provence and sunny vegetables are the ticket. It’s a pleasure to eat paleo when you’ve got the bounty for a colourful ratatouille, made with lots of garlic and thyme, and topped with flaky fish.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Eggplant
- 15ml Minced garlic
- 1 Yellow zucchini
- 4g Thyme
- 280g Cherry tomatoes
- 50g Diced onions
- 30ml Vegetable demi-glace
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Saumon
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
21 g
Saturated Fat
4 g
Sodium
300 mg
Total Carb
18 g
Sugars
11 g
Protein
30 g
Fibre
6 g
Preparation
Roast the vegetables & salmon
- Preheat the oven to 450°F.
- Medium-dice the zucchini and eggplant.
- On a lined sheet pan, toss with a drizzle of oil, ½ the herbes de Provence and S&P.
- Roast, 7 to 9 min., until partially cooked.
- Pat the salmon dry; season with the remaining herbes de Provence and S&P.
- Flip the vegetables and add the salmon. Bake, 7 to 9 min., until the vegetables are tender and the salmon* is cooked through.
Start the ratatouille
- Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves.
- In a large, high-sided pan, heat a generous drizzle of oil on medium.
- Add the onions, garlic, thyme and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes and sauté, 1 to 3 min., until beginning to soften.
- Add the demi-glace and 1 cup water (double for 4 portions). Simmer, crushing the tomatoes, 3 to 5 min., until a sauce forms.
Finish the ratatouille & serve
- To the pan of sauce, add the vegetables. Cook, stirring often, 1 to 2 min., until combined.
- Divide the ratatouille between your plates.
- Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
