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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 455 calories
  • 45 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 2 eggplants
  • 2 cloves garlic
  • 1 lemon
  • 1 ½ lb salmon fillet
  • black pepper
  • curry powder
  • Dijon mustard
  • extra virgin olive oil
  • salt
  • virgin coconut oil

Instructions

  1. Preheat the oven to the broil setting and position the rack in the upper third of the oven.
  2. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 1 (5 oz) pkg baby arugula
    • 2 eggplants
    • 1 lemon
  3. Halve the eggplants lengthwise and place the halves cut-side-up in a baking dish.
  4. Place the eggplants in the oven and broil until browned on top, 4 to 5 minutes. Then, flip the halves over and continue to broil until the flesh is tender, another 8 to 10 minutes. Once done, remove from the oven and set aside to cool.
  5. Juice the lemon; divide evenly between a small bowl and a medium salad bowl.
  6. To the lemon juice in the salad bowl, add olive oil, Dijon, salt, and pepper; whisk together.
    • 1 tbsp extra virgin olive oil
    • ½ tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  7. Add the arugula to the salad bowl and toss to thoroughly coat with the dressing; set aside.
  8. Preheat a skillet over medium-high heat.
  9. While the skillet heats up, pat the salmon dry with paper towels and place on a plate; rub with curry powder, salt, and pepper on both sides.
    • 1 ½ lb salmon fillet
    • 2 tsp curry powder
    • 1 tsp salt
    • ½ tsp black pepper
  10. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  11. Carefully place the salmon, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 4 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.
  12. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the small bowl with the lemon juice.
    • 2 cloves garlic
  13. Scoop the eggplant flesh out of the skin and transfer to a small saucepan; discard the skin.
  14. To the eggplant, add the lemon juice and garlic mixture, olive oil, salt, and pepper; purée the mixture with a hand blender or mash with a potato masher until smooth.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  15. To serve, divide the eggplant purée between plates, place the salmon on top, and add the arugula salad on the side. Enjoy!

Nutrition per Serving

Calories
455
Fat
25g
Net Carbs
9g
Protein
41g

Cookware

  • baking dish
  • citrus juicer (optional)
  • grater
  • hand blender or potato masher
  • measuring spoons
  • mixing bowls
  • oven mitts
  • small saucepan
  • stainless steel or cast iron skillet
  • tongs
  • whisk or fork