French Herb-Crusted Salmon with Ratatouille

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  .A classic French-inspired main dish featuring tender salmon with a fragrant herb crust, served alongside a vibrant, gluten-free ratatouille vegetable medley. Steps Preheat the oven to 375°F (190°C). In a small bowl, mix Dijon mustard, parsley, thyme, minced garlic, olive oil, salt, and pepper. Pat the salmon dry and brush the herb mixture evenly over the top of the fillet. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until salmon is cooked through and flakes easily. While the salmon bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add eggplant, zucchini, and red bell pepper; cook for 5-7 minutes until vegetables are tender. Stir in diced tomato, salt, and pepper, and cook an additional 3 minutes. Remove from heat and garnish the ratatouille with fresh basil. Plate the salmon alongside the ratatouille and serve warm. Ingredients 4 salmon fillet (6 oz) 4 tbsp Dijon mus...
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Pan-Seared Fish with Asparagus Cream Sauce

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A delicate fillet of white fish pan-seared to perfection, served alongside a smooth and velvety asparagus cream sauce that highlights spring flavors.


Steps

  1. Trim the asparagus and cut into 2-inch pieces.
  2. In a small pot, blanch asparagus in boiling water for 3 minutes until tender, then drain.
  3. In a pan, heat olive oil over medium heat and sauté the shallot until translucent.
  4. Add the asparagus to the pan and cook for 1 minute.
  5. Transfer asparagus and shallot to a blender and add heavy cream. Blend until smooth.
  6. Season the asparagus cream with salt, pepper, and a squeeze of lemon juice. Keep warm.
  7. Season the fish fillet with salt and pepper.
  8. In a separate pan, melt butter over medium-high heat and sear the fish for 3-4 minutes per side until cooked through and golden.
  9. Plate the fish and spoon the asparagus cream sauce beside it.
  10. Garnish with fresh parsley and serve immediately.


Ingredients

  • 450 g white fish fillet (such as cod or sea bass)
  • 300 g fresh asparagus
  • 150 ml heavy cream
  • 3 small shallot, finely chopped
  • 3 tablespoon olive oil
  • Salt and pepper to taste
  • 3 tablespoon butter
  • A squeeze of lemon juice
  • Fresh parsley for garnish



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