Salmon with Ratatouille and Quinoa
50Min
4Servings
520Cal
MediumLevel
Gluten free
Ingredients
Main ingredients
salmon fillet (fresh)
600 g
eggplant
1 piece
zucchini
2 piece
bell pepper
2 piece
tomato
3 piece
quinoa
200 g
olive oil
45 ml
Instructions
1
Cook the quinoa
Rinse quinoa, then cook in boiling water until tender.
15 mintimer 15 min
2
Prepare vegetables
Dice eggplant, zucchini, bell peppers and tomatoes into small cubes.
10 min
3
Cook ratatouille
Sauté vegetables in olive oil until soft and fragrant.
15 mintimer 15 min
4
Cook the salmon
Season salmon with salt and pepper, then fry in olive oil until golden and cooked through.
8 mintimer 4 min
5
Plate and serve
Serve salmon on a bed of quinoa with ratatouille on the side.
2 min
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or reheat in pan
Store salmon, quinoa and ratatouille separately for best texture. Consume within 2 days.
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