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Lemon Butter Salmon with Creamy Eggplant 

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 INGREDIENTS: 

  • 1 salmon filet, rinsed and patted dry

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 small lemon

  • Salt and pepper

  • 1 medium eggplant, peeled and roughly chopped into small squares

  • 6 ounces plain 2% fat Greek yogurt

  • ½ teaspoon garlic powder 

  DIRECTIONS: 

  1. Preheat the oven to 450 degrees F.

  2. Toss chopped eggplant with olive oil and generously coat with salt and pepper

  3. Transfer eggplant to a baking sheet and roast for approximately 20 minutes, or until tender and golden brown.

  4. While the eggplant roasts, place the salmon on a baking sheet, coat generously with salt and pepper. Portion and distribute the butter across the top of the salmon.

  5. Thinly slice half the lemon and juice the other half without letting any seeds through.

  6. When the eggplant has finished roasting, transfer to a bowl. Lower the oven temp to 375 degrees F.

  7. Bake the salmon for approximately 20 minutes, or until the salmon is cooked through and has achieved your desired texture.

  8. While the salmon bakes, add the yogurt and garlic powder to the bowl with the roasted eggplant. Use a fork to mix everything together and mash the eggplant to a relatively smooth consistency.

  9. When the salmon is finished, remove from oven and pour the lemon juice onto the filet.

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