What's For Dinner
September 19 2007
Quick Meal : Salmon with Roasted Eggplant and Peppers
For the Eggplant and Peppers:
2-3 small Japanese Eggplants
2 Bell peppers (red, yellow or orange)
1 White Onion
Olive Oil
Salt
Pepper
Fresh Basil
Slice the eggplant into 1/2 inch thick slices. Cut up the peppers and onion into 1 inch square pieces. The goal is to make everything about the same size. Put all the vegetables in a oven ready dish. Add about a tablespoon of olive, salt and pepper to taste and toss them all together. Bake in the oven at 375 degrees for about 20-30 minutes - or until the veggies are nice and soft but not mushy.
For the Salmon:
4 Salmon filets
Salt
Pepper
Fresh Rosemary
4 Lemon wedges
Salt and pepper the salmon filets. Chop the rosemary so that you have about 3-4 teaspoons. Sprinkle the rosemary over the salmon. Place the filets in a baking dish in a single layer and bake at 375 for about 15 minutes or until the fish flakes. If you like your salmon a little under done - take it out sooner.
Squeeze the lemon over the fish and serve with your veggies.