Roasted Salmon and Eggplant With Wilted Escarole

salmon-eggplant-escarole
Photo by Gentl & Hyers
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 550 calories
    • Fat 33 g
    • Sat Fat 4 g
    • Cholesterol 107 mg
    • Sodium 837 mg
    • Protein 43 g
    • Carbohydrate 21 g
    • Sugar 6 g
    • Fiber 12 g
    • Iron 10 mg
    • Calcium 116 mg

Heat oven to 425° F, with the racks in the upper and lower thirds.Toss the eggplant, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.Place the salmon fillets on a separate rimmed baking sheet and sprinkle with the thyme, sesame seeds, ½ teaspoon salt, and ¼ teaspoon pepper.Roast the eggplant on the top rack, tossing occasionally, until the eggplant is brown and tender, 25 to 32 minutes. Roast the salmon on the bottom rack until opaque throughout, 10 to 12 minutes.Add the escarole, olives, vinegar, and the remaining tablespoon of oil to the eggplant on the baking sheet. Toss until the escarole wilts slightly. (You can return the pan to the oven for 30 seconds to speed the wilting.)Serve the salmon over the eggplant and escarole. 

Ingredients

  1. Check 4 small or 2 medium eggplants (about 2 pounds), cut into 1-inch pieces
  2. Check 1/4 cup olive oil
  3. Check kosher salt and black pepper
  4. Check 4 6-ounce boneless, skinless salmon fillets
  5. Check 2 tablespoons chopped fresh thyme leaves
  6. Check 2 tablespoons toasted sesame seeds
  7. Check 1 small head escarole, leaves torn (about 8 cups)
  8. Check 1/4 cup pitted oil-cured black olives, halved
  9. Check 1 tablespoon sherry vinegar or red wine vinegar

Directions

  1. Heat oven to 425° F, with the racks in the upper and lower thirds.
  2. Toss the eggplant, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
  3. Place the salmon fillets on a separate rimmed baking sheet and sprinkle with the thyme, sesame seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Roast the eggplant on the top rack, tossing occasionally, until the eggplant is brown and tender, 25 to 32 minutes. Roast the salmon on the bottom rack until opaque throughout, 10 to 12 minutes.
  5. Add the escarole, olives, vinegar, and the remaining tablespoon of oil to the eggplant on the baking sheet. Toss until the escarole wilts slightly. (You can return the pan to the oven for 30 seconds to speed the wilting.)
  6. Serve the salmon over the eggplant and escarole.