NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 medium eggplant

2 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the eggplant into uniform 1-inch cubes and place them in a medium mixing bowl.

• 3

  Toss the eggplant cubes with 1 teaspoon of olive oil, garlic powder, dried oregano, and half of the sea salt and black pepper.

• 4

  Spread the eggplant in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until tender and golden brown.

• 5

  While the eggplant roasts, pat the salmon fillet completely dry with a paper towel on all sides to ensure a crisp sear.

• 6

  Season the salmon fillet evenly with the remaining sea salt and black pepper.

• 7

  Heat the remaining 1 teaspoon of olive oil in a high-quality non-stick or cast-iron skillet over medium-high heat until shimmering.

• 8

  Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds to prevent curling.

• 9

  Sear the salmon undisturbed for 4-5 minutes until the skin is crispy, then carefully flip and cook for another 2-3 minutes until the flesh is opaque.

• 10

  Remove the skillet from the heat, drizzle the salmon with fresh lemon juice, and serve immediately alongside the roasted eggplant.