Salmon and grilled vegetable mille-feuille recipe

  • Serves 4
  • 30 mins to prepare and 15 mins to cook, 3 hrs 00 mins to cool
  • 545 calories / serving
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  1. Preheat the grill to medium-high.
  2. Toss the vegetables with the olive oil and grill until the vegetables are lightly charred and tender. Peel the blackened skin off the peppers and discard. Season the vegetables and set aside.
  3. Preheat the oven to 180°C/350°F/Gas 5.
  4. Slice the salmon fillets carefully horizontally in half. Lay on a baking sheet, pressing down very gently on each salmon piece with your hand to flatten it a little. Season and bake in the oven for 5 minutes or until just cooked.
  5. Layer the vegetables and salmon alternately in a shallow-sided dish to create a colourful layered effect. Cover with foil and put weights such as small cans or ramekins on top of the foil to press down on the mille feuille.
  6. Chill for two to three hours.
  7. To serve; toss the chopped tomatoes with the oil and vinegar and a little seasoning. Spoon equal portions on to plates. Carefully cut out either circles or squares of the mille feuille and place alongside, drizzled with a little extra virgin olive oil if desired.
  • Ingredients

  • 2 aubergines, sliced lengthways 1cm thick
  • 3-4 courgettes, sliced lengthways 1cm thick
  • 3 red peppers, tops sliced off and the ‘cheeks’ sliced away from the seed
  • 2-3tbsp olive oil
  • salt
  • pepper
  • 4 x 175-200g salmon fillets
  • to serve

  • 4 tomatoes, seeded and finely chopped
  • 2tbsp extra virgin olive oil
  • 1tbsp balsamic vinegar
  • Energy 2275kj 545kcal 27%
  • Fat 30g 43%
  • Saturates 5g 25%
  • Sugars 23g 26%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 24g Protein 47g Fibre 10.7g


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