Lemon Salmon with Eggplants and Tomato

Ingredients

• Salmon200 g
• Eggplant1/2 cup (45 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Season the salmon with salt, pepper and lemon juice. Let it rest for a few minutes.

2. 2

   Step 2

   Meanwhile, dice the eggplant and soak in salted water for 10 minutes. Dice the tomato and chop the garlic.

3. 3

   Step 3

   Heat the oil over medium heat and stir-fry the tomato and garlic with a little salt for 5 minutes or until it releases its juice.

4. 4

   Step 4

   Once it has released its juice, add the eggplant and let it cook for 8-10 more minutes until softened.

5. 5

   Step 5

   Cut the aluminum foil twice the size of the salmon piece.

6. 6

   Step 6

   Place the eggplants next to the tomato and top with the fish. If you wish, you can add chili powder. Season with salt and pepper.

7. 7

   Step 7

   Fold the aluminum foil and seal the edges.

8. 8

   Step 8

   Bake in a preheated oven (or air fryer) at 392 °F (200 °C) for 8 - 10 minutes depending on the thickness of the piece.

9. 9

   Step 9

   Once done, remove from the oven and serve. If desired, you can add some fresh watercress.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon Salmon with Eggplants and Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.