Salmon with Eggplant Salad

and Labneh

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low-carb
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low-carb
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Instructions

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1 Veg

Preheat the oven to 200°C/ 180°C fan. Chop the eggplant into small chunks. De-seed and chop the red and yellow peppers into small chunks. Add the eggplants and peppers to a large baking tray with a generous drizzle of vegetable oil. Season liberally with salt. Roast for 25 min or until browned. 

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2 Make dressing

Juice the orange into a cup. Add the pomegranate molasses to a large bowl. Add 2/3/4 tbsp of the orange juice, the ketchupsugar and olive oil. Whisk until fully combined. Set aside. Roughly chop the walnuts

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3 Fry salmon

Meanwhile, portion the salmon. Season the salmon skin with salt. When the vegetables have cooked for at least 15 min, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon, skin-side down, and cook for 4 min until crispy. Once crispy, flip and cook for 3-4 min further.

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4 Toss

Once the eggplant and peppers are tender, add the lot to the dressing along with the walnuts and toss. 

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5 Serve

Serve the salmon over the eggplant salad with the labneh to the side. Garnish with the fresh mint leaves.

Tips for fussy eaters

Serve with crusty bread.

Pro tip

Make the eggplant salad beforehand and allow it to cool down.

Enjoy this delicious salmon with a tasty roasted eggplant and pepper salad on the side!

Cooking Time: 40 min

Cals 822 · Prot 56 · Carbs 60 · Fat 43

Gluten-Free

Ingredients

Number of people

Salad

Eggplant 1 Piece
Red pepper 1 Piece
Yellow pepper 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Orange 1 Piece
Pomegranate molasses 20 Grams
Ketchup 20 Grams
Brown sugar 5 Grams
Walnuts 30 Grams

To serve

Skin-on salmon fillet 350 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp
Labneh 200 Grams
Fresh mint 10 Grams

Enjoy this delicious salmon with a tasty roasted eggplant and pepper salad on the side!

Cooking Time: 40 min

Cals 822 · Prot 56 · Carbs 60 · Fat 43

Gluten-Free

Instructions

photo

1 Veg

Preheat the oven to 200°C/ 180°C fan. Chop the eggplant into small chunks. De-seed and chop the red and yellow peppers into small chunks. Add the eggplants and peppers to a large baking tray with a generous drizzle of vegetable oil. Season liberally with salt. Roast for 25 min or until browned. 

photo

2 Make dressing

Juice the orange into a cup. Add the pomegranate molasses to a large bowl. Add 2/3/4 tbsp of the orange juice, the ketchupsugar and olive oil. Whisk until fully combined. Set aside. Roughly chop the walnuts

photo

3 Fry salmon

Meanwhile, portion the salmon. Season the salmon skin with salt. When the vegetables have cooked for at least 15 min, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon, skin-side down, and cook for 4 min until crispy. Once crispy, flip and cook for 3-4 min further.

photo

4 Toss

Once the eggplant and peppers are tender, add the lot to the dressing along with the walnuts and toss. 

photo

5 Serve

Serve the salmon over the eggplant salad with the labneh to the side. Garnish with the fresh mint leaves.

Tips for fussy eaters

Serve with crusty bread.

Pro tip

Make the eggplant salad beforehand and allow it to cool down.

Ingredients

Number of people

Salad

Eggplant 1 Piece
Red pepper 1 Piece
Yellow pepper 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Orange 1 Piece
Pomegranate molasses 20 Grams
Ketchup 20 Grams
Brown sugar 5 Grams
Walnuts 30 Grams

To serve

Skin-on salmon fillet 350 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp
Labneh 200 Grams
Fresh mint 10 Grams
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