Charred Tomato and Garlic Roasted Salmon, Broccolini and Quinoa Bowl with Eggplant Aioli

A healthful bowl of lentils, quinoa, spiralized carrots, and roasted broccolini tossed in Hellmann’s Charred Tomato and Garlic Dressing. Topped with a tender salmon filet and dots of eggplant aioli.

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.
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.
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.
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.