Protein: Roasted salmon with lemon, garlic and olive oil. When in doubt, this is how our salmon gets cooked! I top a fillet (a little over 1/2 lb. for the two of us) with some minced garlic, olive oil, salt, pepper and lemon slices. Bake at 350 degrees for about 15-20 minutes.
Salad: Roasted grape tomatoes, artichokes and red onions on a bed of arugula. I'm really into warm salads lately. I love slightly wilted greens! I tossed halved grape tomatoes, artichoke hearts and red onion together in a small baking dish with some olive oil and Herbs de Provence. I threw these in the oven to roast as the salmon roasted. 20 minutes was perfect. I served this on top of some baby arugula.
Grill: Eggplant! While the salmon and veggies were roasting, I brushed the eggplant slices on either side with a little olive oil, then sprinkled with salt, pepper and oregano. I turned the grill pan up on medium-high heat and grilled those little guys for about 6 minutes on each side.
Everything was tasty and the variety of color on our crisp white dinner plates made for an extra lovely presentation!