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Baked Salmon with Tahini Yoghurt

  • Total Time: 15 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


Units Scale
  • 300 g salmon fillet
  • 1/2 lemon, juiced
  • 1/4 cup chopped mint for garnish (optional)
  • 1 tsp paprika (optional)
  • 50 g pine nuts, toasted
  • 1 1/2 tbsp tahini
  • 1/4 tsp salt
  • 1/2 cup plain Greek yoghurt
  • 1 small garlic clove


  1. Preheat oven to 180c/365f. Place salmon on lined baking tray, sprinkle with salt and a squeeze of lemon. Cook for 10 minutes or until cooked to your liking.
  2. Meanwhile, make the tahini yoghurt by combining the yoghurt, tahini, lemon, a pinch of salt and garlic.
  3. To serve, top with tahini yoghurt, paprika, pine nuts and mint.


  • Use coconut yoghurt to make this recipe dairy-free. Or leave out the yoghurt and add in a little extra virgin olive oil and water.
  • Swap the pine nuts for your favourite seed like pumpkin to save on costs/make this recipe nut-free.
  • Serve with a beautiful, colourful salad – perhaps a cauliflower and pomegranate salad!
  • You can serve this recipe hot, warm or cold.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

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