Teriyaki Greek Yogurt Marinated Salmon with Roasted Eggplant

A succulent salmon dish marinated in a flavorful blend of teriyaki and Greek yogurt, served with tender roasted eggplant for a delightful meal baked in the oven.

Steps

1. Preheat the oven to 400°F (200°C). 2. In a bowl, mix teriyaki sauce, Greek yogurt, salt, and pepper. Marinate the salmon fillet in this mixture for 30 minutes. 3. Place the marinated salmon on a baking tray lined with parchment paper. 4. Arrange the sliced eggplant on another baking tray, drizzle with olive oil, and season with salt and pepper. 5. Bake both the salmon and eggplant in the preheated oven for 20-25 minutes or until the salmon is cooked through and the eggplant is tender. 6. Serve the roasted eggplant alongside the teriyaki Greek yogurt marinated salmon.

For the salmon: - 1 salmon fillet - 2 tbsp teriyaki sauce - 2 tbsp Greek yogurt - Salt and pepper to taste For the roasted eggplant: - 1 small eggplant, sliced - 2 tbsp olive oil - Salt and pepper to taste