NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cups eggplant

0.5 cup green bell pepper

0.5 cup yellow onion

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the eggplant, green bell pepper, and yellow onion into 1-inch cubes.

• 3

  In a large bowl, toss the vegetables with 0.5 tablespoon of olive oil, half of the sea salt, half of the black pepper, and all of the dried oregano.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan (skin-side down if applicable) and sear for 4-5 minutes until the skin is crisp.

• 8

  Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• 9

  Serve the pan-seared salmon immediately alongside the roasted eggplant and pepper medley.