Pineapple-Teriyaki Salmon with Eggplant, Low-Carb Style

Sweet pineapple, savory teriyaki, tender eggplant, and oven-baked salmon

SERVES 4 | OVEN 400°F | BAKE ABOUT 20 MINUTES

INGREDIENTS

• 4 salmon fillets (about 6 ounces each)

• ½ large eggplant or 1 small eggplant

• 4 slices fresh pineapple

• ⅓ cup teriyaki sauce, divided

• Garlic powder, to taste

• Onion powder, to taste

• Nonstick cooking spray

DIRECTIONS

1. Preheat the oven to 400°F. Lightly coat a baking dish with nonstick cooking spray.

2. Place the salmon fillets in the dish, skin-side down if they have skin.

3. Brush about half of the teriyaki sauce over the salmon.

4. Cut the eggplant into thin slices. Arrange the slices over the salmon.

5. Sprinkle the eggplant generously with garlic powder and onion powder.

6. Arrange the fresh pineapple slices over the eggplant.

7. Brush the remaining teriyaki sauce over the pineapple and eggplant.

8. Cover the baking dish and bake for about 20 minutes, or until the salmon flakes easily and reaches 145°F in the thickest part. Very thick fillets may need a few additional minutes.

NUTRITION INFORMATION

Whole Recipe

Total Carbohydrates: 95 g

Net Carbohydrates: 76 g

Per Serving — ¼ of Recipe

Total Carbohydrates: 24 g

Net Carbohydrates: 19 g

Carbohydrate amounts will vary depending on the teriyaki sauce, pineapple, and eggplant used.

A Note About the Carbohydrates: This recipe is slightly higher in carbohydrates because of the pineapple and teriyaki sauce. However, the eggplant provides fiber, and the salmon provides protein and fat. Eating carbohydrates with fiber, protein, and fat may help slow how quickly blood sugar rises. Individual responses can vary, so portion size still matters.

“O LORD, how manifold are thy works! in wisdom hast thou made them all: the earth is full of thy riches.”

Psalm 104:24 (KJV)