Salmon · 35 min
Paprika Salmon with Grilled Eggplant & Basil Vinaigrette
- 35 min
- 2–6 servings
- 585 kcal / serving
A weeknight-friendly plate of paprika-seasoned salmon with smoky grilled eggplant and a bright basil vinaigrette. The textures contrast nicely, and the quick skillet or grill method keeps everything moving in about 35 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1eggplant
- ½ small pkgfresh basil
- 1 clovegarlic
- ¾ lbsalmon fillet
- eggplants
From the pantry: black pepper, cumin, ground, extra virgin olive oil, paprika, red wine vinegar, salt, virgin coconut oil
Cookware
chef's knife · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · 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
- eggplants
Meat & seafood
- ¾ lbsalmon fillet
2 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 ½ small pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| 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
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- In a small bowl, whisk together extra virgin olive oil with paprika, cumin, salt, and pepper.
- Coat the salmon fillets with the spice mixture on all sides.
- Lightly oil the grill surface or skillet bottom. Add the salmon and cook until opaque, about 4–5 minutes per side; transfer to a plate.
- Wash, dry, and slice the two eggplants into ¼ inch thick rounds. Place in a large bowl, drizzle with oil, and season with salt; toss to coat.
- Grill or pan-fry the eggplant slices until tender and lightly browned, about 2–3 minutes per side.
- Peel and mince the garlic; rinse and chop the basil leaves and discard the stems. In a small bowl, whisk together basil, garlic, olive oil, red wine vinegar, salt, and pepper to make the vinaigrette.
- To serve, arrange the salmon and eggplant on plates and drizzle with the basil vinaigrette. Enjoy.
Two tips
- Prep the vinaigrette up to 1 day ahead and refrigerate in a covered container.
- Serve with a side of crusty bread or a handful of greens for a complete meal, using any leftover basil vinaigrette as a dressing.
Nutrition per serving
- Calories
- 585 kcal
- Protein
- 40 g
- Carbs
- 17 g
- Fat
- 40 g
- Fiber
- 10 g
- Sodium
- 86 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.