Paprika Salmon with Grilled Eggplant and Basil Oil
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $18.75
- Nutrition
- 410 cal · 38g protein
- quick
- grill
🍳 1 pan
Paprika Salmon with Grilled Eggplant and Basil Oil is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan, 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: 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.
- Balloon whiskDon'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 →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 1 large eggplant
- 1 tbsp smoked paprika
- 1 bunch fresh basil
- 3 tbsp balsamic vinegar
- 4 tbsp olive oil
- 2 cloves garlic
- 1 lemon
Steps
- Preheat grill to medium-high; slice eggplant lengthwise into 1/2-inch planks, brush both sides with 2 tablespoons olive oil, season with salt and pepper, and set aside.
- Chop basil and garlic, whisk together with 2 tablespoons olive oil and balsamic vinegar to make vinaigrette, then set aside.
- Pat salmon dry, season with smoked paprika, salt, and pepper, grill skin-side up 5 minutes, flip carefully, and grill 3–4 minutes more until cooked through (145°F internal temperature).
- Grill eggplant planks 3–4 minutes per side until tender with light char marks, arrange on plates with salmon, drizzle basil vinaigrette over both, and finish with lemon wedges.
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
- 38 g
- Carbohydrates
- 12 g
- Fiber
- 3 g
- Sugar
- 6 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop