This Delicious Baked Salmon Recipe Is Inspired By Ottolenghi And I Could Eat It All The Time.
Image from Lyndi Cohen The Nude Nutritionist
It’s a perfect mid-week meal and ideal for entertaining (and impressing your mates). Minimal clean-up. Max taste.
Tahini (ground sesame paste) is a pantry staple in my kitchen. It’s amazing how often I find an excuse to use it. It’s an incredibly good source of healthy fats so I’ll often add it to my breakfast bowls or use it as a dressing on salads.
Salmon has always been one of my favorite foods (chocolate takes out first place)! I always buy Huon Salmon from Tasmania’s Huon Valley.
This recipe goes so well with the Smashed Sweet Potato Garlic Bites and Baked Asparagus with pine nuts and feta. Use up all the ingredients (less waste) and they are all baked.
Healthy Recipe
Baked Salmon With Tahini Yoghurt
- Prep time: 5 minutes
- Cooking time: 10 minutes
- Easy
- Serves 3-4
Ingredients:
- 400g (14oz) salmon fillet
- 1 tablespoon fresh lemon juice
- ¼ cup chopped mint for garnish (optional)
- 1 teaspoon of paprika (optional)
- 50g pine nuts, toasted
- 1 teaspoon of salt
Tahini Yoghurt
- ½ cup plain Greek yoghurt
- 1.5 tablespoons of tahini
- 1 small clove of garlic
- 1 tablespoon fresh lemon juice
- ¼ teaspoon of salt
Method
- Preheat oven to 180c/365f. Place salmon on lined baking tray, sprinkle with salt and a squeeze of lemon. Cook for 10 minutes
- To serve, top with tahini yoghurt, paprika, pine nuts and mint.
