Description
A quick, healthy, and flavorful weeknight dinner featuring baked salmon fillets topped with a creamy, zesty lemon herb tahini sauce. Ready in just 20 minutes with minimal prep.
Ingredients
Scale
- 4 salmon fillets (about 6 oz / 170g each)
- 1/4 cup fresh herbs, chopped (mix of dill and parsley)
- 2 medium lemons (juice and slices)
- 1/4 cup tahini, well-stirred
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon honey or maple syrup
- 2–3 tablespoons water
- Salt and black pepper to taste
- Optional garnishes: sliced red onion, cherry tomatoes, sumac
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat salmon fillets dry with paper towels and place on the prepared baking sheet.
- Drizzle salmon with olive oil and season generously with salt and black pepper.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, honey, and 2 tablespoons of water until smooth and creamy. Add more water if needed to reach a drizzle-able consistency.
- Bake salmon for 12-15 minutes, or until it flakes easily with a fork and is opaque throughout.
- Remove from oven and immediately drizzle with the tahini sauce.
- Sprinkle with chopped fresh dill and parsley, and add lemon slices for garnish. Serve immediately.
Notes
Patting the salmon dry is crucial to prevent steaming. Ensure tahini is well-stirred before measuring. If the sauce seizes, whisk in water one teaspoon at a time to emulsify. Do not overcrowd the pan if cooking more than 4 fillets.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 380
- Sugar: 3
- Sodium: 280
- Fat: 24
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 34
Keywords: salmon, tahini sauce, healthy dinner, quick meals, baked fish, mediterranean diet, weeknight dinner, gluten-free, dairy-free