350g fresh salmon fillets
2 medium red capsicums, quartered, seeded
500g eggplant, trimmed, cut into 1cm thick slices
2 cups sliced zucchinis
Olive oil spray (1.5g per serve, see can for instructions)
2 tsp cumin seeds
1 tbsp balsamic vinegar
Salt and pepper to season
2 cups cooked brown rice
1. Cook the salmon either in a non-stick frying pan or bake it in the oven.
2. Spray the eggplant, zucchini and capsicum with olive oil and sprinkle with cumin seeds. Season with salt and pepper and grill each side until tender.
3. Drizzle the vegetables with balsamic vinegar. Serve with the salmon and brown rice, seasoning with salt and pepper and freshly squeezed lemon juice.
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