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Nutrition Facts

Instructions

• STEP 1

  Heat a grill pan, outdoor grill, or skillet over medium-high heat.

• STEP 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

• STEP 3

  Rub salmon with spice mixture.

  • ¾ lb salmon fillet

• STEP 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

• STEP 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

• STEP 6

  Add eggplant to grill/skillet and cook until tender and lightly browned, 2-3 minutes per side.

• STEP 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

• STEP 8

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