Succulent salmon steaks are rich in heart-healthy fats. Here they are oven-baked on a luscious bed of sliced tomatoes, eggplant and potatoes and served with a light lemon mayonnaise. If you like, serve with garlic bread.
Preheat the oven to 400°F (200°C). Cook the potatoes in a pot of boiling water for about 8 minutes until they are just tender, then drain.
Arrange the potato, eggplant and tomato slices in overlapping rings in a large, lightly oiled roasting pan.
In a small bowl, combine the anchovies with the oil and capers, then season well with pepper (no salt is needed). Pour the mixture over the vegetables. Cover the dish with foil and bake in the oven for 20 minutes.
Arrange the salmon steaks on top of the vegetables, re-cover with the foil and cook for 10 minutes. Remove the foil and cook for a further 10 minutes until the salmon and vegetables are cooked through.
Meanwhile, in a small bowl, mix the mayonnaise with the lemon zest and juice. Serve the mayonnaise with the cooked salmon and vegetables.
Variations: If you prefer, replace the anchovies and capers with finely chopped lemon zest and 2 crushed garlic cloves. Prepare fresh tuna or swordfish steaks in the same way.
Per serving: 551 calories, 26.5 g fat (5 g saturated), 45.5 g protein, 28 g carbohydrate, 9 g fibre