Tahini Salmon


1/4 cup wildflower honey

1/4 cup tahini

3 tablespoons lemon juice, + 1 lemon, halved

2 tablespoons virgin olive oil

Pinch of sea salt and pepper

2 pounds salmon fillets

1 can chickpeas, rinsed and drained

1 cup couscous

1/4 cup chopped fresh parsley, + more for garnish

1/4 cup golden raisins, + more for garnish

1/8 teaspoon red pepper flakes

1 1/4 cups chicken broth

1/3 cup toasted chopped almonds

1 tablespoon yogurt, for serving

Whisk honey, tahini, lemon juice, olive oil, salt and pepper.

Brush salmon fillets with sauce mixture.

Put fillets on the center of a sheet pan with the halved lemon, cut side up, and roast 10 minutes.

Add chickpeas, couscous, chopped parsley, raisins, pepper flakes in an even layer around the salmon and lemon.

Pour broth over the mixture, then return to the oven.

Cook until the salmon flakes easily with a fork and couscous is cooked through and tender, 6 to 8 minutes.
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