Honey-Sesame Glazed Salmon with Roasted Eggplant and Tahini Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-roasted salmon brushed with a honey and sesame glaze, served alongside smoky roasted eggplant drizzled with creamy tahini sauce. This Middle Eastern-inspired Hanukkah recipe, ready in about 45 minutes, pairs salmon fillets, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 1 large diced eggplant onto a baking sheet. Drizzle with 3 tbsp olive oil, season with 1 tsp salt and 1/2 tsp black pepper, and toss to coat. Roast for 25 minutes, stirring halfway, until tender and browned.
  2. Step 2: While eggplant roasts, whisk together 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp sesame oil in a small bowl. Place 4 salmon fillets on a lined baking sheet and brush each with half of the honey-sesame glaze.
  3. Step 3: Roast salmon in the oven alongside eggplant for 12-15 minutes until salmon flakes easily with a fork.
  4. Step 4: Meanwhile, whisk 1/4 cup tahini, 2 tbsp lemon juice, 3 tbsp water, 1 minced garlic clove, and 1/2 tsp salt in a bowl until smooth and creamy. Add more water if needed to reach drizzling consistency.
  5. Step 5: Serve salmon fillets with roasted eggplant on the side, drizzled generously with tahini sauce.

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