Napoleon of vegetables and salmon

Servings : 4

Preparation : 30 minutes

Cooking : 35 minutes

Ingredients

• ½ eggplant, thinly sliced
• 2 tomatoes, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 1 pepper, quartered
• 90 ml (6 tbsp) olive oil
• 1 salmon fillet heart
• 60 ml (4 tbsp) breadcrumbs
• 4 servings cooked rice
• Salt and pepper to taste

The parsley

• 125 ml (1/2 cup) parsley leaves
• 125 ml (1/2 cup) basil leaf
• 125 ml (1/2 cup) olive oil
• 15 ml (1 tbsp) horseradish
• 75 ml (5 tbsp) white balsamic vinegar
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the middle, to 190 °C (375 °F).
2. On a baking sheet covered with a silicone mat, spread the vegetables and on top the olive oil, salt, pepper and bake for 15 to 20 minutes.
3. In the meantime, in a bowl, using the blender, puree the parsley, basil, horseradish, balsamic vinegar, oil, salt and pepper. Check the seasoning.
4. Cut the salmon fillet into 4 squares, salt and pepper.
5. On a baking sheet covered with a silicone mat, place 4 cookie cutters.
6. In each cookie cutter, place a few slices of vegetables, up to half height, a piece of salmon add a little parsley, finish with the vegetables then add a little more parsley, breadcrumbs and bake for 15 minutes.
7. Serve with rice.