Easy Salmon Recipe

A super short, fun cooking video. Dress up your weekday salmon recipe with parsley and serve it over a bed of Sabra Spanish eggplant.

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Recipe for Parsley Crusted Salmon over Spanish Eggplant

4-6 Servings

  • cooking spray
  • 2 8-ounce containers Sabra Spanish Eggplant
  • kosher salt
  • freshly ground black pepper
  • 4 salmon filets
  • 2 large lemons
  • 1 1/2 cups fresh torn parsley leaves, packed
  • extra virgin olive oil

1. Preheat oven to 400 degrees F.

2. Lightly grease a 9 x 13 baking dish with cooking spray. Spread Sabra Spanish Eggplant in an even layer in the baking dish. Salt and pepper salmon filets and nestle skin side down in the baking dish on top of the Sabra Spanish Eggplant. Squeeze fresh lemon juice over salmon. Press parsley leaves onto salmon and drizzle with olive oil.

3. Bake at 400 degrees F for 10-12 minutes. Serve warm or at room temperature.


Comments (4)

(3) SHERRI, March 24, 2015 6:02 PM

sabra ironically is not sold in israel...

could you please tell us what to substitute here in israel. thanks.

(2) Zehava, March 13, 2015 1:55 AM

Easy to make and delicious

How very simple, easy to make and I anticipate delicious as well.
Thank you for Sharing this recipe.

(1) Anonymous, March 11, 2015 5:02 AM

spanish sabra eggplantj

you dont give recipe f this dish wnen u gave salmon recipe! i really would appreciate sabra foods and sephardic ones as well! thank u

Sandra, March 12, 2015 5:33 PM

Sabra Spanish Eggplant

Where would I get Sabra Spanish Eggplant? I live in Texas, USA. The video and the recipe looks awesome. Thanks for sharing.

 

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