Pan Fried Salmon with Ratatouille

Cook time 20 minutes
Servings 4


4 x 180g salmon fillets, skin off
20mL olive oil

1 small eggplant, diced 1cm
2 red capsicum, diced 1cm
1 red onion, peeled and diced 1cm
2 zucchini, diced 1cm
1 garlic clove, peeled and finely chopped
4 basil leaves
300mL tomato purée (no seeds)
Extra virgin olive oil
Salt and pepper

Pan Fried Salmon with Ratatouille


Place a saucepan on medium heat and add olive oil, the chopped garlic and fry until golden brown, add tomato purée and bring to the boil. Reduce the heat, simmer and reduce by one-third.

Place frypan on heat and add olive oil, add eggplant and cook until coloured and almost soft, drain eggplant and set aside. Place the pan back on heat and add olive oil, add the red onion and toss, add capsicum and zucchini, cook until nicely coloured, remove from heat and drain oil. Add the vegetables to the reduced tomato, add basil and keep warm.

Place grill pan on heat, brush salmon with oil, when pan is hot add salmon and grill on each side. Serve with warm ratatouille.


Full recipe in PDF here