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Salmon and Za’atar Eggplant

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Salmon and Za'atar Eggplant

with tzatziki, herbed quinoa and crunchy veggies

Informations supplémentaires
30 min. | 746 kcal | easy | Family, Signature | Printable version
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!
2unitSalmon Fillets
180mlWhite Quinoa
1unitLebanese Cucumber(s)
1unitVegetable Broth Cube(s)
1unitFresh Parsley and Dill
What you need pan, pot, strainer, tongs
746 kcal
% daily value
% daily value
carbohydrate 65g
fat 36g
cholesterol 72mg
fiber 14g
protein 43g
saturated 7g
sodium 112mg
sugar 14g
trans 0g