Prosciutto Wrapped Salmon with Ratatouille

The saltiness of the prosciutto works perfectly with the milder taste of the salmon and the slight sweetness of the ratatouille. The punch of fresh herbs just rounds it out perfectly. Simple, quick and tasty.

Note: We use Fratelli Beretta prosciutto for this recipe as the only ingredients are pork and salt, it is not processed and has no added nitrates.

Hint: You can leave out the rosemary if you like, you will get a nice caramelisation on the prosciutto under the salmon.

Prep time: 15 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of fresh salmon, skin off

3 sprigs of fresh thyme

1 slice of prosciutto

1 sprig of rosemary

Ratatouille

1 teaspoon of extra virgin olive oil

1/8 small red onion, diced large

1 small garlic clove, crushed

1/4 medium zucchini (35g) diced

1/4 capsicum (30g), diced

1/2 medium vine ripened tomato (75g) diced

1/4 cup of fresh basil leaves plus extra to garnish

2 sprigs of fresh thyme, leaves picked

1/2 teaspoon of balsamic vinegar

zest of 1/4 lemon

1/4 teaspoon of sea salt

fresh cracked black pepper to taste

Method

Pre-heat the oven to 180°C - 350°F - Gas Mark 4 and line a baking tray.

Place the rosemary on the baking tray then put the thyme sprigs on top of the salmon, wrap the prosciutto around the salmon and thyme tucking the ends underneath and place on top of the rosemary. Set aside.

Heat the oil in a small saucepan over medium heat. Add the onions and cook for 2 - 3 minutes.

Add the garlic and cook for 1 minute then add the zucchini and capsicum and cook for 2 more minutes.

Reduce heat to medium low and add the tomato, basil and thyme with 1 tablespoon of water. Simmer gently until all vegetables are cooked through, approx. 5 minutes.

Meanwhile place the salmon in the oven and cook for 7-8 minutes or until cooked to your liking.

Stir the balsamic vinegar, lemon zest and salt into the pan with the tomatoes and season to taste with pepper.

Remove the salmon from the pan and discard the rosemary. Serve with the Ratatouille.

Calories: 304
Protein: 25.9
Carbs: 4.3
Fibre: 2.7
Fat: 19.6

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