Salmon · 40 min
Curried Salmon with Eggplant Puree & Lemony Arugula
- 40 min
- 2–6 servings
- 455 kcal / serving
A weeknight-friendly plate of curried salmon with a silky eggplant puree and bright lemony arugula. The textures balance nicely: creamy puree, tender fish, and a peppery salad.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1eggplant
- 1 clovegarlic
- ½lemon
- ¾ lbsalmon fillet
- eggplants
- lemons
From the pantry: black pepper, curry powder, Dijon mustard, extra virgin olive oil, salt, virgin coconut oil
Cookware
baking dish · citrus juicer (optional) · grater · hand blender or potato masher · measuring spoons · mixing bowls · oven mitts · small saucepan · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
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Produce
- ½ (5 oz) pkgbaby arugula
- 1eggplant
- 1 clovegarlic
- ½lemon
- eggplants
- lemons
Meat & seafood
- ¾ lbsalmon fillet
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| eggplant | 1 | 2 | 3 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to broil with the rack positioned in the upper third.
- 2. Rinse and dry the produce; pat the arugula dry if it isn’t pre-washed.
- 3. Halve the eggplant lengthwise and set the cut sides up in a baking dish.
- 4. Broil the eggplant until the top browns, 4–5 minutes; flip and continue broiling until the flesh is tender, 8–10 minutes more; remove and let cool.
- 5. Juice the lemon and divide the juice between a small bowl and a medium salad bowl.
- 6. Peel and mince the garlic; add it to the lemon juice in the salad bowl.
- 7. In the salad bowl, whisk in olive oil, Dijon, salt, and pepper to make the dressing; add the arugula and toss to coat; set aside.
- 8. Heat a skillet over medium-high heat.
- 9. Pat the salmon dry and rub both sides with curry powder, plus salt and pepper.
- 10. Add coconut oil to the hot skillet and swirl to coat the bottom.
- 11. Place the salmon skin-side-down and cook until opaque and flaky, about 3–4 minutes per side; transfer to a plate when done.
- 12. Scoop the eggplant flesh from the skins into a small saucepan; add the lemon-garlic mixture, olive oil, salt, and pepper, then purée with a hand blender or mash until smooth.
- 13. To serve, spread the eggplant purée on plates, top with the salmon, and accompany with the arugula salad on the side.
Two tips
- Eggplant purée can be cooled and refrigerated for up to 1 day before serving.
- If you don’t have arugula, swap in spinach or another leafy green you have on hand.
Nutrition per serving
- Calories
- 455 kcal
- Protein
- 41 g
- Carbs
- 20 g
- Fat
- 25 g
- Fiber
- 11 g
- Sodium
- 96 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.