Preparation (about 40 min):
Rinse salmon fillet, rub dry and cut into bite-sized cubes. Clean, rinse and halve the melanzane and zucchini and cut into pieces. Cut basil into strips. Rinse peppers, cut in half, remove core and cut into pieces. Cut chili pepper into rings, garlic into leaves. Remove the skin from the onions and roughly chop them. Peel the tomatoes, remove the cores and roughly chop them.
Heat rapeseed oil, brown onions, garlic and chili, add all vegetables, thyme and oregano and extinguish with clear soup, cook briefly.
Add the tomato juice and cook until al dente, seasoning with salt, pepper and basil strips. Heat canola oil and quickly roast the salmon cubes lightly seasoned with salt and pepper.
Divide the ratatouille vegetables evenly on plates, spread the salmon cubes evenly on top and garnish with kitchen herbs and bouquet of dill. Egg pasta is suitable as a side dish.
385 Kcal – 25 g fat – 31 g egg white – 8 g carbohydrates – 0, 5 bread units
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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