Photo: Caroline Attwood
Creamy salmon with chunky ratatouille
14 ingredients
15 min
Serves 8
openrecipes
This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg
Estimated Nutrition (whole recipe, rough)
1127
Calories
40g
Protein
57g
Fat
113g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 2 aubergines , cubed
- 6 garlic cloves , sliced
- family pack mixed peppers (5 total), deseeded and cut into large chunks
- 3 large courgettes , cut into chunky batons
- 680g bottle passata
- 300ml vegetable stock
- small handful basil leaves , most chopped, a few leaves left whole to serve
- 125g tub garlic cream cheese (we used Boursin Light)
- 100g low-fat cream cheese
- 40g fresh breadcrumbs
- 40g pine nuts , roughly chopped
- 8 skinless salmon fillets
- crusty bread , to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes