Creamy Tahini Salmon & Roasted Aubergine

Gluten-FreeHigh ProteinLow Carb

A 475-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (100g each) salmon fillets, skin on or off
• 1 medium aubergine (approx. 250g)
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp water (or more for desired consistency)
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• Pinch of salt
• Pinch of black pepper
• 1 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions

1. Prep: Preheat your oven to 200°C (400°F). Slice the aubergine into 1cm thick rounds. Pat the salmon fillets dry with a paper towel.
2. Place aubergine slices on a baking sheet, drizzle with 1 tsp olive oil, and season with salt and pepper. Roast for 15 minutes, flipping halfway, until tender and lightly browned.
3. While the aubergine roasts, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, salt, and pepper until smooth and creamy. Add more water a teaspoon at a time if needed to reach your desired pouring consistency.
4. Season the salmon fillets with a pinch of salt and pepper. Heat 2 tsp olive oil in an oven-safe pan over medium-high heat on the hob. Sear the salmon, skin-side down (if applicable), for 3-4 minutes until the skin is crispy.
5. Transfer the pan with the salmon to the preheated oven and bake for 8-10 minutes, or until cooked through to your preferred doneness.
6. To serve, divide the roasted aubergine between two plates. Top with the cooked salmon fillets and generously drizzle the creamy tahini sauce over everything. Garnish with fresh chopped parsley.