- Preheat oven to 200 °C (400 °F).
- Cut zucchini, eggplant, bell pepper and mushrooms into 1-cm (½-in.) cubes.
- In a bowl, combine chopped vegetables, garlic, onion, chopped basil and tomato sauce.
- Spread ratatouille on one half of a baking sheet lined with parchment paper or a silicone baking sheet. Bake for 15 minutes.
- While ratatouille is cooking, prepare the salmon: On a large plate, place salmon fillet skin-side down.
- In a small bowl, combine olive oil, chopped garlic, dill and 15 mL (1 tbsp.) lemon juice. Brush salmon with flavoured oil. Slice remaining lemon and lay over salmon.
- Once vegetables are cooked, remove baking sheet from oven. Mix vegetables. Add salmon fillet to the other half of the sheet. Bake for 13–15 minutes.
- In a large saucepan, prepare the creamy polenta: Heat milk and vegetable broth over medium heat. Bring to a boil, whisking constantly. Gently sprinkle in cornmeal while whisking. Cook for about 5 minutes, whisking until thickened.
- Remove polenta from heat and add butter and Parmesan. Stir well.
- Serve salmon on a bed of polenta with ratatouille. Garnish with chopped parsley.
This recipe is available at montougo.ca.
Chef’s secret :
Keeps in the refrigerator for 3 or 4 days. Can be frozen.