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Roasted Salmon

Roasted Salmon

with Ratatouille and Couscous

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We love good Roasted Salmon, Ratatouille & Couscous and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenCeleryFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

120 grams


(ContainsCereals containing Gluten)

2 unit(s)

Vegetable Stock Powder


2 unit(s)

Salmon Fillet


1 pot(s)

Italian Style Herbs

1 pack(s)

Tomato Passata

Not included in your delivery

240 milliliter(s)

Water for the Couscous

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2433 kJ
Energy (kcal)582 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate64 g
of which sugars16.0 g
Protein32 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop into roughly 2cm pieces. Pop them onto a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft, 20-25 turning halfway through.


Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Peel and grate the garlic (or use a garlic press).


Fill and boil your kettle. Put the couscous in a bowl and add half the stock powder. Pour in the boiling water (see ingredients for amount), cover tightly with cling film and leave to the side for 10 mins, or until you’re ready to serve.


Meanwhile, line a baking tray with baking paper and drizzle with oil. Place the salmon fillets on the baking tray skin-side down. Drizzle with a little bit more oil and season with salt and pepper. IMPORTANT: Wash your hands after handling raw fish. Pop the salmon onto the middle shelf of your oven and bake for 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque.


While everything cooks, heat a drizzle of oil in a frying pan on medium-high heat and add the pepper. Fry until softened, stirring occasionally, 4-5 mins. Add the garlic and stir together one minute. Pop in the Italian herbs, passata, remaining stock powder and water (see ingredients for amount). Stir together, bring to a simmer and cook until reduced slightly, 3-4 mins. Once cooked, stir in the roasted aubergine. Season with salt and pepper to taste.


Fluff up the couscous with a fork. Season with salt and pepper to taste. Divide the couscous between plates and spoon on the ratatouille. Place the roasted salmon fillet on top. Enjoy!