Creamy salmon with chunky ratatouille

Creamy salmon with chunky ratatouille

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(9 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


Serves 8
This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal449
  • fat25g
  • saturates5g
  • carbs17g
  • sugars13g
  • fibre6g
  • protein38g
  • salt0.8g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergines, cubed



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 6 garlic cloves, sliced
  • family pack mixed peppers (5 total), deseeded and cut into large chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 large courgettes, cut into chunky batons



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 680g bottle passata
  • 300ml vegetable stock
  • small handful basil leaves, most chopped, a few leaves left whole to serve

For the salmon

  • 125g tub garlic cream cheese (we used Boursin Light)
  • 100g low-fat cream cheese
  • 40g fresh breadcrumb
  • 40g pine nut, roughly chopped
  • 8 skinless salmon fillets
  • crusty bread, to serve (optional)


  1. Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.

  2. For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.

  3. Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.

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Comments, questions and tips

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14th Oct, 2017
Delicious, thank you so much! :)
31st Oct, 2014
Very easy, and delicious. Made it, froze it and enjoyed it.
Daisy@Cheaperseeker's picture
19th Mar, 2014
You have very good taste.It is perfect and delicious,also it tastes great especially after freezing。
23rd May, 2013
This is delicious and perfect to have in freezer for those busy days when you're home late, starving and can't be bothered to cook! Just throw in the oven from frozen for wonderful meal.
22nd Apr, 2013
Can anyone tell me, is this cooked from frozen? No need to defrost?
31st Mar, 2013
Delicious and it tastes great after freezing. A really different and tasty way to use salmon.
31st Mar, 2013
Delicious and it tastes great after freezing. A really different and tasty way to use salmon.
Frantic Flapjack
5th Mar, 2013
This was gorgeous. The ratatouille was perfect - a lovely rich garlicky sauce. It went beautifully with the salmon, although I didn't use cream cheese, just the Boursin.
27th Feb, 2013
It's easy to do this lovely recipe for 2 or would be for 8 I'm sure, very versatile. I did it for 2 and used all passata instead of mixing with stock and we ate it same day. NB Good food the star rating is not working for any of the recipes, I would give it 5.
20th Feb, 2013
We really like this...without the creamy crust. We found that it really overpowered the dish and made it far too rich. The ratatouille is absolutely lovely though and so flavourful that all you need is some plain grilled salmon to compliment it. 4 stars (5 stars if you miss out the crust!)
5th Jan, 2018
Hi, do you cook it and then freeze it or put it uncooked in the freezer?
goodfoodteam's picture
8th Jan, 2018
Thanks for your question. You prepare the recipe up to the end of step 2 before freezing, then cook it as per the instructions in step 3. Hope that helps!
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