Easy baked salmon ratatouille
This baked salmon is what easy, weeknight dinners are all about! It's moist, flakey, and baked with delicious veggies all in one pan for minimal washing up!
Servings: 4 servings
Ingredients
- 3 tbsp olive oil
- Juice of 1 lemon
- 6 garlic cloves crushed
- 2 tsp Italian herbs seasoning
- Sea salt and cracked black pepper
- 2 medium courgettes (zucchini) diced
- 2 red peppers diced
- 1 aubergine (eggplant) diced
- 250 g cherry tomatoes
- 8 baby new potatoes same-sized
- 4 x 110g wild salmon fillets
To serve
- 1 small bunch basil leaves roughly chopped
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 190°C (375°F). Place the olive oil, lemon juice, garlic and Italian herbs seasoning in a small jug and whisk to combine.
- Place the salmon fillets in a shallow dish, drizzle with half the olive oil mixture and set aside to marinate.
- Place the courgettes, peppers, aubergine, cherry tomatoes and new potatoes in a baking dish, drizzle with the remaining olive oil mixture, sprinkle with salt and pepper and toss to coat. Then make sure the vegetables are spread in an even layer.
- Bake for 25 minutes then remove from the oven, nestle the salmon on top of the vegetables and season with salt and pepper. Return to the oven for 10-12 minutes or until the vegetables are tender and golden and the salmon is cooked through.
- Divide between serving bowls, scatter with fresh basil and add a lemon wedge to serve.
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