Roasted Eggplant Crusted Salmon ^{Low Carb}

Ingredients

Servings: 4 | Preparation time: 30 minutes

1/2 Tbsp olive oil

1 small eggplant, peeled and diced

2 garlic-cloves, minced

4 4-oz skinless salmon fillets

1/2 tsp salt (optional)

1/4 tsp ground black pepper

Cooking spray

2 Tbsp grated Parmesan cheese

Calories 255

Calories from fat 115

Total Fat 13 g

Saturated Fat 2.5 g

Cholesterol 80 mg

Sodium 80 mg

Carbohydrate 10 g

Dietary Fiber 3 g

Sugar 3 g

Protein 26 g

Preheat oven to 375°F.
In a medium bowl, toss together olive oil, eggplant and garlic.
Spread mixture on a baking sheet and bake for 20-25 minutes or until eggplant begins to brown.
Add roasted eggplant to a food processor or blender and puree until smooth.
Season each side of the four salmon fillets with salt (optional) and pepper.
Coat a baking sheet with cooking spray. Place salmon fillets on baking sheet and divide the eggplant mixture evenly among each fillet. Spread the eggplant mixture over each fillet, so the top of each fillet is covered with eggplant.
Sprinkle the Parmesan cheese over each fillet and bake for 15 minutes or until salmon flakes with a fork.

Fun Facts / Cooking Tips
	The American Heart Association recommends eating fish two times per week, especially those with omega-3 fatty acids, such as tuna, salmon and herring.

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