Levantine · Lunch, Dinner

Grilled salmon with tahini sauce

Pan-grilled salmon with a nutty lemon-tahini sauce, rice and courgette.

Calories

700 kcal

Protein

39 g

Carbs

52 g

Fat

37 g

Prep

10 min

Cook

15 min

Per serving, for one person.

• Pescatarian
• Gluten free
• Dairy free

Contains: sesame, fish.

Ingredients

• 150 g Salmon fillets
• 55 g Basmati rice
• 1¼ tbsp Tahini
• ¼ lemon Lemons
• 1 clove Garlic
• 5 g Parsley
• ½ tbsp Olive oil
• ½ courgette Courgette
• ¼ tsp Salt

Method

1. Season the salmon and pan-fry skin-side down in the oil for 4 minutes, then flip and cook 3-4 minutes more.
2. In the same pan, sear the courgette slices for 4 minutes until golden.
3. Whisk the tahini, lemon juice, crushed garlic and a splash of water into a smooth sauce.
4. Serve the salmon and courgette over the rice, drizzled with the tahini sauce and parsley.

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• Chia and tahini pot261 kcal · 7 g protein
• Cucumber with tahini dip215 kcal · 6 g protein
• Courgette and tofu tahini bake479 kcal · 28 g protein

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