Paprika Salmon with Grilled Eggplant & Basil

Vinaigrette
35 minutes | 2 servings

Find cookware Grab ingredients

chef's knife 1 eggplant
cutting board ½ small pkg fresh basil
garlic press (optional) 1 clove garlic
grill pan, outdoor grill, or skillet ¾ lb salmon fillet
measuring spoons   black pepper
mixing bowls   cumin, ground
spatula   extra virgin olive oil
tongs   paprika
whisk or fork   red wine vinegar
  salt
  virgin coconut oil

Cook & enjoy

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.
1 tsp extra virgin olive oil
⅛ tsp paprika
⅛ tsp cumin
⅛ tsp salt
⅛ tsp black pepper

3 Rub salmon with spice mixture.

¾ 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 1 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.
1 eggplant
1 tbsp extra virgin olive oil
⅛ 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 small bowl, whisk together basil, garlic, oil, vinegar, salt, and pepper.
½ small pkg fresh basil
1 clove garlic
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 pinch salt
1 pinch black pepper

8 To serve, place salmon and eggplant on a plate and drizzle with basil vinaigrette. Enjoy!