From dietitian Molly Cleary, this easy to prepare recipe is both healthy and delicious!
1 salmon fillet
2 tablespoons olive oil, divided
1 small eggplant, cut into cubes
1 teaspoon minced garlic
1 cup cherry tomatoes
½ cup orzo
½ cup fresh basil
1 tablespoon lemon juice
Salt and pepper to taste
PREPARE EGGPLANT & ORZO
Heat 1 tablespoon of the olive oil in a dutch oven in a large pot and add your eggplant cubes. Cook for at least 10 minutes until soft, adding water or vegetable broth as you go to ensure that they don’t dry out.
Once the eggplant are soft, add your garlic and tomatoes. Try to make a little spot on the pan to allow the garlic to brown for about 30 seconds, but don’t burn.
Cook orzo according to package directions- most will say to salt the water, bring to a boil, and cook orzo for 8-9 minutes.
While the orzo is boiling and tomatoes are cooking, cook your salmon. Rub with olive oil, salt, and pepper. Cook (skin side up) for a few minutes over medium heat, then flip and cook (skin side down) until cooked all the way through. Length of time will depend on the thickness of your salmon.
Drain orzo and add to pan with eggplant and tomatoes. Add an additional tablespoon of olive oil as well as your basil, salt, and pepper. Serve by dividing the orzo mixture among bowls and topping with a piece of salmon.