Middle Eastern Twist
Salmon with Lemon-Tahini Drizzle
A nutty, creamy twist on standard baked salmon. The tahini sauce transforms a simple roast into something restaurant-worthy in under 20 minutes.
Prep 5m
Cook 12m
Serves 2
Rachel's 9/10
£6.50 /portion
gluten-free dairy-free high-protein omega-3 quick elegant
High Protein (>50g) High Omega-3 (>2g)
520 kcal
Protein 50g
Fat 30g
Sat 5g Omega-3 2.6g
Carbs 12g
Fibre 5g Sugar 5g
Fibre 5g
Sugar 5g
Sodium 380mg
Vitamin A 30%
Vitamin C 20%
Vitamin D 110%
Vitamin K 60%
Vitamin B6 55%
Vitamin B12 300%
Folate 40%
Iron 15%
Calcium 10%
Magnesium 25%
Potassium 25%
Zinc 10%
Selenium 95%
Servings
2
Ingredients
Protein
- 340g Salmon Fillet — 2 fillets, skin-on
Fresh
- 200g Asparagus — trimmed
- 1 Lemon
Pantry
- 30g Tahini
- 5ml Maple Syrup
- 5g Sesame Seeds — for garnish
- 10ml Olive Oil
Method
01
Preheat oven to 200°C. Trim asparagus. Whisk tahini, lemon juice, maple syrup, and a splash of warm water until it turns into a smooth, pourable cream.
If the tahini seizes up, add water a teaspoon at a time until it loosens.
02
Arrange salmon and asparagus on a baking tray. Drizzle with olive oil and season. Roast at 200°C for 12 minutes.
03
Place asparagus on plates with salmon on top. Drizzle the tahini sauce heavily over everything. Scatter sesame seeds to finish.
Middle Eastern · dinner