Ingredients
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cooking spray
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2 (1 lb) eggplants
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7 tbsp olive oil
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1/2 cup chopped parsley
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3/4 cup pimiento-stuffed green olives
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1 tsp minced garlic
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2 tsp capers, drained
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1 tsp lemon zest
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4 (6 oz) salmon fillets
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4 tbsp panko bread crumbs
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2 tbsp mint
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2 tbsp sherry vinegar
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1/4 cup pomegranate seeds
Steps
1
Preheat oven to 425℉. Coat 2 large baking sheets with cooking spray.
2
Trim the ends of each eggplant. Slice eggplants into ½-inch rounds. On baking sheets, toss with 2 tbsp olive oil and season with salt and pepper. Spread in a single layer. Roast 30–40 min., until tender, flipping once halfway through. Let eggplant cool slightly.
3
Meanwhile, roughly chop parsley. Into food processor, add parsley along with olives, ½ tsp garlic, capers, and lemon zest. Pulse mixture until finely chopped. Pour in 3 tbsp oil and pulse until combined, scraping down mixture if needed. Season with pepper.
4
Reduce oven temperature to 375℉. Arrange salmon skin-side down on parchment-lined baking sheet. Season with salt and pepper. Divide tapenade evenly over each salmon fillet and top with bread crumbs. Bake until fish is cooked through and firm, 10–12 min.
5
Meanwhile, chop mint. In medium bowl, whisk remaining 2 tbsp olive oil, vinegar, mint, and remaining ½ tsp garlic. Chop eggplant and add to bowl, tossing to coat. Stir in pomegranate seeds, salt, and pepper. Serve salmon with marinated eggplant.
