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Paprika Salmon with Grilled Eggplant & Basil Vinaigrette.

  • 2
  • 1 small pkg
    fresh basil
  • 2 cloves
  • 1 ½ lb
    salmon fillet
    black pepper
    extra virgin olive oil
    red wine vinegar
    virgin coconut oil
  • 1
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 2
    In a small bowl, mix together oil, paprika, cumin, salt, and pepper.
    2 tsp extra virgin olive oil
    ¼ tsp paprika
    ¼ tsp cumin
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Rub salmon with spice mixture.
    1 ½ lb salmon fillet
  • 4
    Coat grill or bottom of skillet with oil. Add salmon and cook until opaque, 4-5 minutes per side. Transfer to a plate.
    about 2 tbsp virgin coconut oil
  • 5
    Wash, dry, and slice eggplant into ¼ inch thick pieces. Transfer to a large bowl, drizzle with oil, and season with salt; toss to coat.
    2 eggplant
    2 tbsp extra virgin olive oil
    ¼ tsp salt
  • 6
    Add eggplant to grill/skillet and cook until tender and lightly browned, 2-3 minutes per side.
  • 7
    Wash and dry basil. Pick leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic. In a medium bowl, whisk together basil, garlic, oil, vinegar, salt, and pepper.
    1 small pkg fresh basil
    2 cloves garlic
    4 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    To serve, place salmon and eggplant on a plate and drizzle with basil vinaigrette. Enjoy!