This delicious recipe combines a fabulous chunky tomato ratatouille with easy creamy garlicky salmon fillets, made using garlic and herb flavoured cream cheese. Delicious, very simple and freezable, too!
- 4 salmon fillets, boneless
- 20g each fresh breadcrumbs and pine nuts
- 110g garlic and cream cheese
- Salt and pepper
- 1 aubergine
- 3 garlic cloves
- 2-3 mixed peppers
- 2 medium courgettes
- 350g passata
- 150ml vegetable stock
- Small handful fresh basil leaves
First, make the ratatouille. Cube the aubergine. Slice the garlic cloves and courgettes. Slice the peppers in half, remove the seeds and pith and chop into chunks. Heat a little oil in a saucepan and cook the aubergine for 5 minutes or until starting to brown. Add the garlic and cook for a minute or two, then stir in the peppers and courgettes. Cook for a minute or two, then add the passata and stock. Season and add half the basil. Cover and simmer for 20-30 minutes or until the veggies are soft and tender.
Spread the salmon fillets with the cream cheese and sprinkle with breadcrumbs and pine nuts. Season. Pour the ratatouille into an oven dish and top with the salmon filltes. Bake in a 180C oven for 20-30 minutes or until the ratatouille is bubbling, the salmon tender and the pine nuts golden.