Farmers Market Feast

Delicious recipes for the curious cook!


I love the farmer’s market.  I love being able to shop local, fresh ingredients, creating a true farm to table experience and you can’t beat the quality and prices.  I also find that whenever I buy produce at the farmer’s market, it lasts so much longer than when I purchase it at the grocery store.

I try to frequent the market often in the summer and fall and after a recent visit, this dish was born one Saturday night.  I wanted something flavorful but light and healthy and this hit the spot, which meant I had room for ice cream (always a plus).  Cauliflower and eggplant are both in season in the fall, so this is a great time to try this dish.

12 oz salmon fillets
1 head cauliflower (cut into florets)
1/2 large eggplant or 1 small eggplant (diced)
1/2 package Bella mushrooms (sliced)
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 350.

Add the cauliflower to a foil lined baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper.  Roast in the oven for 30 minutes.  Add the mushrooms and eggplant to the baking sheet and drizzle with the additional 1 tablespoon of olive oil.  Roast for additional 10 minutes and remove from the oven.

Increase the oven temperature to 375 and once preheated, add the salmon on a baking sheet.  Cook for 20 minutes or until the skin flakes with a fork.  Add the roasted veggies back to the oven for the last 5 minutes if you desire to heat them back up a bit.  

Drizzle the lemon juice over the fillets and serve with veggies.  Enjoy!


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