Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 400°F (200°C).
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For
2
M
I
2
Salmon fillet, 4-6 oz each
1
Eggplant, medium, cubed
1
tbsp
Olive oil
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Per Serving
Calories
520kcal
Fat
22g
Carbs
45g
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Salmon Selection Opt for wild-caught salmon when possible — it’s richer in omega-3s and has a cleaner flavor. Thicker fillets are easier to grill without overcooking. Cooking Salmon Perfectly Salmon is done when it flakes easily with a fork but is still slightly translucent in the center. Overcooking dries it out, so aim for medium. If grilling feels tricky, you can also bake at 400°F for 12–14 minutes. Seasoning Simplicity Lemon, salt, and olive oil are enough — the natural flavor of salmon is best kept simple. For extra Mediterranean flair, try fresh dill, oregano, or a touch of garlic. Eggplant Texture Salt the eggplant cubes for 15 minutes before roasting if you want to reduce bitterness. Rinse and pat dry before tossing in olive oil. Roast until golden and slightly caramelized for best flavor. Quinoa Fluff Factor Always rinse quinoa before cooking to remove its natural saponins (which can taste bitter). A 2:1 water-to-quinoa ratio works well; let it steam off the heat for a few minutes for fluffier grains.
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A simple side of tzatziki or Greek salad.
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 400°F (200°C).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Salmon fillet, 4-6 oz each
1
Eggplant, medium, cubed
1
tbsp
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
520kcal
Fat
22g
Carbs
45g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Salmon Selection Opt for wild-caught salmon when possible — it’s richer in omega-3s and has a cleaner flavor. Thicker fillets are easier to grill without overcooking. Cooking Salmon Perfectly Salmon is done when it flakes easily with a fork but is still slightly translucent in the center. Overcooking dries it out, so aim for medium. If grilling feels tricky, you can also bake at 400°F for 12–14 minutes. Seasoning Simplicity Lemon, salt, and olive oil are enough — the natural flavor of salmon is best kept simple. For extra Mediterranean flair, try fresh dill, oregano, or a touch of garlic. Eggplant Texture Salt the eggplant cubes for 15 minutes before roasting if you want to reduce bitterness. Rinse and pat dry before tossing in olive oil. Roast until golden and slightly caramelized for best flavor. Quinoa Fluff Factor Always rinse quinoa before cooking to remove its natural saponins (which can taste bitter). A 2:1 water-to-quinoa ratio works well; let it steam off the heat for a few minutes for fluffier grains.
Only visible to you
Made it?
A simple side of tzatziki or Greek salad.
Cancel
