Baked Salmon with swiss chard soubise and ratatouille

Salmon
olive oil
s/p
lemon
tomato



swiss chard soubise sauce

swiss chard
onion garlic
s/p, nutmeg, oregano
flour
milk
butter
olive oil, water

Start with a roux, add milk and stir.  Form bechamel, add s/p and nutmeg.  Separately, caramelize onions with garlic, s/p, oregano.  Blanch shredded swiss chard.  Put onions and swiss chard in a blender, add a dab of olive oil/water to get it going.  Add this mixture to the bechamel.  Although the chard I used was all different colors, it still turned green.

ratatouille

onion
red bell pepper
summer squash
zucchini
eggplant
tomato paste
olive oil, s/p, garlic, herbes de provence