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Prepare the Eggplant Aioli

Prepare the Broccolini and Grains

Prepare the Salmon

Prepare the Salad

  • Baby arugula 5 cups
  • Bee pollen 0.25 cup
  1. Prepare the Eggplant Aioli

    • Cut the eggplants in half lengthwise, drizzle with olive oil, and season with salt and pepper.
    • Roast, cut side down, in a 375 F oven until soft and golden brown, about 30 minutes. Remove from the oven and cool.
    • Scoop the flesh from the eggplants into the jar of a blender. Add Hellmann’s Mayonnaise and garlic and puree until smooth. Transfer to a squeeze bottle and refrigerate until needed.
  2. Prepare the Broccolini and Grains

    • Toss the broccolini with olive oil and season with salt and pepper. Place on a parchment lined sheet pan and roast at 425 F until tender and beginning to char, about 12 minutes. Set aside.
    • Toss the lentils andquinoawith spiralized carrots, Hellmann’s Charred Tomato and Garlic Dressing, parsley and mint.
  3. Prepare the Salmon

    • Brush the salmon filets with Hellmann’s Charred Tomato and Garlic Dressing. Squeeze a small amount of lime juice on each filet, then season with salt and pepper.
    • In a nonstick pan, sear the top side of the salmon filets. Flip, then finish in a 425 F oven until cooked through, about 4 minutes.
  4. Prepare the Salad

    • Build the salad by tossing together the broccolini and grain mixture and season to taste.
    • For each portion, place 2 cups of the broccolini and grain mixture in a bowl. Top with a 4 oz salmon filet or break it up and mix it into the salad.
    • Garnish with ½ cup baby arugula, sprinkle with bee pollen, and squeeze dots of eggplant aioli over the salad.