fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Salmon with Tahini Yoghurt


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

Ingredients

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

Instructions

  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.

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