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Salmon and Za'atar Eggplant

30 min. | 746 kcal | easy |
Family, Signature
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1. Setup Thinly slice the cucumber and radish. Chop the herbs. Thinly slice the eggplant into half slices.
2. Cook the quinoa Bring a pot of water to a boil with the broth cube. Pour in the quinoa and cook for 10-12 minutes until tender. Drain. Mix with the herbs and a drizzle of oil.
3. Cook the eggplant Heat a generous drizzle of oil in a pan over medium high heat. Cook the eggplant slices with the za'atar 2-3 minutes on each side until browned. Add salt and pepper to taste. Put on a paper towel.
4. Cook the salmon Heat a drizzle of oil in a pan over medium heat. Cook the salmon 3-4 minutes per side. Add salt and pepper to taste.
5. Plate your dish Serve the salmon with the tzatziki, quinoa, eggplant and vegetables. Add a drizzle of oil to taste. Otherwise, leave everything in the middle of the table and let everyone help themselves. Bon appétit!
2 unit Salmon Fillets
180 ml White Quinoa
0.5 unit Eggplant(s)
7.5 ml Za'atar
1 unit Lebanese Cucumber(s)
1 unit Radishes
1 unit Vegetable Broth Cube(s)
1 unit Fresh Parsley and Dill
120 ml Tzatziki
What you need pan, pot, strainer, tongs
746 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 65g
22%
fat 36g
55%
cholesterol 72mg
24%
fiber 14g
56%
protein 43g
saturated 7g
35%
sodium 112mg
5%
sugar 14g
trans 0g