Home - Recipes - Tapenade and Bread Crumb–Crusted Salmon with Marinated Eggplant

Tapenade and Bread Crumb–Crusted Salmon with Marinated Eggplant

Roasted eggplant tossed in sherry vinegar is paired with salmon for a healthy entrée that packs in massive flavor.

Serves 4
Ready in 65 mins
Prep time 15 mins
Cooking time 50 mins
546 calories per serving


> cooking spray
> 2 (1 lb) eggplants
> 7 tbsp olive oil
> 1/2 cup chopped parsley
> 3/4 cup pimiento-stuffed green olives
> 1 tsp minced garlic
> 2 tsp capers, drained
> 1 tsp lemon zest
> 4 (6 oz) salmon fillets
> 4 tbsp panko bread crumbs
> 2 tbsp mint
> 2 tbsp sherry vinegar
> 1/4 cup pomegranate seeds


Preheat oven to 425℉. Coat 2 large baking sheets with cooking spray.
Trim the ends of each eggplant. Slice eggplants into ½-inch rounds. On baking sheets, toss with 2 tbsp olive oil and season with salt and pepper. Spread in a single layer. Roast 30–40 min., until tender, flipping once halfway through. Let eggplant cool slightly.
Meanwhile, roughly chop parsley. Into food processor, add parsley along with olives, ½ tsp garlic, capers, and lemon zest. Pulse mixture until finely chopped. Pour in 3 tbsp oil and pulse until combined, scraping down mixture if needed. Season with pepper.
Reduce oven temperature to 375℉. Arrange salmon skin-side down on parchment-lined baking sheet. Season with salt and pepper. Divide tapenade evenly over each salmon fillet and top with bread crumbs. Bake until fish is cooked through and firm, 10–12 min.
Meanwhile, chop mint. In medium bowl, whisk remaining 2 tbsp olive oil, vinegar, mint, and remaining ½ tsp garlic. Chop eggplant and add to bowl, tossing to coat. Stir in pomegranate seeds, salt, and pepper. Serve salmon with marinated eggplant.

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