Cedar-Grilled Salmon with Tomato-Eggplant Yogurt Sauce & Toasted Pine Nuts
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $19.75
- Nutrition
- 520 cal · 44g protein
- quick
- grill
🍳 1 pan + 1 bowl
Cedar-Grilled Salmon with Tomato-Eggplant Yogurt Sauce & Toasted Pine Nuts is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 1 medium eggplant
- 2 medium ripe tomato
- 1 cup plain Greek yogurt
- ½ bunch fresh basil
- ⅓ cup pine nuts
- 3 cloves garlic
- 3 tbsp olive oil
Steps
- Toast pine nuts in a small dry skillet over medium heat 3 minutes until fragrant, then set aside; chop eggplant and tomato into small dice.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat, add minced garlic and diced eggplant, cook 6 minutes until softened, then stir in tomato and cook 2 minutes; transfer to a bowl and fold in Greek yogurt, chopped basil, salt, and pepper.
- Brush salmon fillets with 2 tablespoons olive oil and salt; place skin-side down on preheated grill over medium heat and cook 10-12 minutes until flesh reaches 145°F and flakes easily.
- Divide salmon fillets among four plates, top with eggplant-yogurt sauce, sprinkle with toasted pine nuts, and garnish with basil sprigs.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 32 g
- Saturated fat
- 6 g
- Sodium
- 510 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop