Salmon · 30 min
Grilled Salmon with Eggplant, Tomato, Yogurt Sauce, Basil & Pine Nuts
- 30 min
- 2–6 servings
- 556 kcal / serving
A light, textured plate pairing salmon with smoky eggplant, fresh tomato, and a cool garlic yogurt sauce, finished with pine nuts and bright basil. Quick and straightforward for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1eggplant
- ½ small pkgfresh basil
- 1 clovegarlic
- ⅛ cuppine nuts
- ¾ cupplain Greek yogurt
- ¾ lbsalmon fillet
- 2tomatoes
- eggplants
From the pantry: black pepper, dill, dried, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · spatula · 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
Shopping list by aisle
Produce
- 1eggplant
- ½ small pkgfresh basil
- 1 clovegarlic
- 2tomatoes
- eggplants
Meat & seafood
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- ¾ cupplain Greek yogurt
Pantry & dry goods
- ⅛ cuppine nuts
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggplant | 1 | 2 | 3 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| plain Greek yogurt | ¾ cup | 1 ½ cups | 2 ¼ cups |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash all produce and pat dry.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Trim the eggplants into ½-inch planks, lay them on a plate, drizzle with oil, and season with salt.
- Grill the eggplant, turning once, until tender and lightly charred, about 3–4 minutes per side; transfer to a plate and loosely cover with foil.
- Peel and mince the garlic, then whisk it into the plain Greek yogurt with salt, pepper, and dill to form the sauce; set aside.
- Pat the salmon dry and season it on both sides with salt and pepper.
- Reheat the pan with a little oil, then cook the salmon until it’s flaky and cooked through, about 4–5 minutes per side.
- Thinly slice the tomatoes and roll basil leaves into ribbons to add at serving time.
- To plate, divide the salmon and eggplant among bowls or plates with tomato slices; spoon over the yogurt sauce, sprinkle pine nuts, and top with basil ribbons.
Two tips
- Make ahead: grill the eggplant a few hours in advance and store covered in the fridge.
- Serving idea: if you don’t have a grill, finish the salmon in a skillet on the stove and still serve with the same toppings and sauce.
Nutrition per serving
- Calories
- 556 kcal
- Protein
- 52 g
- Carbs
- 27 g
- Fat
- 28 g
- Fiber
- 12 g
- Sodium
- 126 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.