Ingredients
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- 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
Instructions
- 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.
- Meanwhile, make the tahini yoghurt by combining the yoghurt, tahini, lemon, a pinch of salt and garlic.
- To serve, top with tahini yoghurt, paprika, pine nuts and mint.
Notes
- 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