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!