Salmon with Green Tahini Dressing

Salmon with Green Tahini Dressing

Posted 2018-03-12 by Maddy Butlerfollow
This is a wholesome, filling and delicious meal perfect for the whole family. There are a lot of elements, but once the salad and dressing are out of the way it's fairly straightforward and simple.

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 4

2 tbsp olive oil
4 salmon fillets
1 bunch spinach leaves
2 bunches asparagus
1 handful green beans
1 garlic clove

Tahini dressing
1/2 cup tahini
1/2 cup water
Juice of 1 large lemon
2 garlic cloves
1/4 cup fresh spinach (take from full bunch used with salmon)
1/2 bunch parsley

Cucumber salad
1 cucumber
1/4 red onion
1/2 bunch parsley
2 tbsp capers
1 tbsp apple cider vinegar
1 tbsp red wine vinegar
1 tsp olive oil

  • Preheat the oven to 200°C (400°F).
  • Make the salad: finely slice the cucumber and the red onion. Chop the parsley and capers and combine all in a bowl with the oil and vinegar. Mix well and store in the fridge until needed.

  • Chop the asparagus and green beans in half, and roughly chop the garlic, and place in a baking tray. Drizzle 1 tsp of olive oil over the veggies. Place the baking tray in the oven for 10-15 minutes or until the asparagus is cooked through.

  • Meanwhile, rub the salmon skin with 1 tbsp olive oil. Heat the rest of the oil in a frying pan over medium to high heat and add the salmon, skin down. Cook for 5 minutes, moving the fish often with tongs so it doesn't stick to the pan.
  • At the same time, put all the tahini dressing ingredients in a blender and blitz until smooth. It should have a similar consistency to tomato sauce/ketchup (although it's up to you! You can add more/less water.)

  • Take out the baking tray and put the asparagus and green beans in a bowl. Leave to the side.
  • Place the salmon in the tray, skin side up, and put in the oven for 5-10 minutes or until cooked to your liking.
  • Keep the frying pan on the heat and add the spinach for 5 minutes, or until wilted.
  • Place a quarter of the spinach in the middle of each plate. Top with the asparagus and green beans, and then the salmon fillets. Spoon small dollops of the dressing onto the plate. Top with the cucumber salad. Serve immediately.

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