Teriyaki Greek Yogurt Marinated Salmon with Roasted Eggplant

Name: Teriyaki Greek Yogurt Marinated Salmon with Roasted Eggplant
Total time: 30 min
Yield: 1 serving
Cuisine: Greek
Ingredients: For the salmon:; 1 salmon fillet; 2 tbsp teriyaki sauce; 2 tbsp Greek yogurt; Salt and pepper to taste; For the roasted eggplant:; 1 small eggplant, sliced; 2 tbsp olive oil; Salt and pepper to taste

Prev List Next

AI-generated image

30 minTotal time

EasyDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Greek yogurt Plain unsweetened dairy yogurt
Olive oil Avocado oil
Salmon A similarly sized trout fillet

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein30 g

Carbohydrates19 g

Fat23 g

Fiber 5 g · Sugar 10 g · Sodium 850 mg

PDF Find nearby

A succulent salmon dish marinated in a flavorful blend of teriyaki and Greek yogurt, served with tender roasted eggplant for a delightful meal baked in the oven.

Greek

Steps

Preheat the oven to 400°F (200°C).
In a bowl, mix teriyaki sauce, Greek yogurt, salt, and pepper. Marinate the salmon fillet in this mixture for 30 minutes.
Place the marinated salmon on a baking tray lined with parchment paper.
Arrange the sliced eggplant on another baking tray, drizzle with olive oil, and season with salt and pepper.
Bake both the salmon and eggplant in the preheated oven for 20-25 minutes or until the salmon is cooked through and the eggplant is tender.
Serve the roasted eggplant alongside the teriyaki Greek yogurt marinated salmon.

Tips for Teriyaki Greek Yogurt Marinated Salmon with Roasted Eggplant

A glossy coating and salmon that separates into moist flakes are good doneness cues; avoid baking until the fish looks dry.
Spread eggplant in a single layer with space between slices so it roasts rather than steams.
Use a rimmed tray for the salmon to catch marinade, and a separate tray for the eggplant to keep its edges exposed.

Drink pairing

A dry Riesling
Its bright acidity and light fruit complement the teriyaki glaze without overwhelming the salmon or roasted eggplant.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the salmon may become less moist when reheated.

Frequently asked questions

How can I tell when the salmon is done?

It should look opaque and separate into moist flakes when gently tested with a fork; check early to avoid overcooking.

Why did my eggplant turn out soft instead of browned?

Crowding can trap moisture. Arrange slices with space between them and use a broad tray.

Can I prepare the marinade ahead?

Mix it ahead and keep it covered in the refrigerator. For best texture, marinate the salmon shortly before cooking rather than leaving it in the yogurt mixture for an extended time.