Herb-Crusted Salmon with Lemon Tahini

Name: Herb-Crusted Salmon with Lemon Tahini
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 7 servings
Cuisine: Mediterranean
Ingredients: 2 pound salmon fillets (skin on or off, divided into 7 portions); 2 tablespoon olive oil (extra virgin); 0.75 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.5 cup panko breadcrumbs; 0.25 cup fresh parsley (chopped); 2 tablespoon fresh dill (chopped); 1 tablespoon fresh chives (chopped); 1 tablespoon lemon zest; 0.5 cup tahini; 0.25 cup lemon juice (freshly squeezed); 0.25 cup cold water; 2 clove garlic (minced); 1.5 cup couscous; 1.5 cup water (boiling or vegetable broth); 1 English cucumber (diced); 2 Roma tomatoes (seeded and diced); 0.5 cup Kalamata olives (pitted, halved); 0.25 cup fresh mint (chopped)

Succulent baked salmon fillets topped with a vibrant herb crust, complemented by a zesty lemon tahini sauce. Served with a refreshing Mediterranean couscous salad.

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 7
Cuisine: Mediterranean
Difficulty: Medium

Dietary

Pescatarian
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Soy-Free
Low-Sugar

Ingredients

2 pound salmon fillets (skin on or off, divided into 7 portions)
2 tablespoon olive oil (extra virgin)
0.75 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.5 cup panko breadcrumbs
0.25 cup fresh parsley (chopped)
2 tablespoon fresh dill (chopped)
1 tablespoon fresh chives (chopped)
1 tablespoon lemon zest
0.5 cup tahini
0.25 cup lemon juice (freshly squeezed)
0.25 cup cold water
2 clove garlic (minced)
1.5 cup couscous
1.5 cup water (boiling or vegetable broth)
1 English cucumber (diced)
2 Roma tomatoes (seeded and diced)
0.5 cup Kalamata olives (pitted, halved)
0.25 cup fresh mint (chopped)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a small bowl, combine panko breadcrumbs, 1/4 cup fresh parsley, fresh dill, fresh chives, and fresh lemon zest. Drizzle the salmon with 1 tablespoon of olive oil, then firmly press the herb-breadcrumb mixture onto the top of each fillet. Place salmon on the prepared baking sheet.
Bake the salmon for 12-15 minutes, or until cooked through and the crust is golden brown and crispy.
While salmon bakes, prepare the lemon tahini sauce: In a small bowl, whisk together 1/2 cup tahini, 1/4 cup fresh lemon juice, 1/4 cup cold water, 2 minced garlic cloves, and 1/4 teaspoon salt until smooth and creamy. If the sauce is too thick, add more water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning.
Prepare the couscous: In a medium bowl, combine 1 1/2 cups dry couscous with 1 1/2 cups boiling water or vegetable broth. Stir briefly, then cover tightly with a lid or plastic wrap and let stand for 5 minutes, or until all the liquid is absorbed. Fluff with a fork.
Add 1 tablespoon of olive oil to the couscous along with the diced English cucumber, seeded and diced Roma tomatoes, halved Kalamata olives, and 1/4 cup of chopped fresh mint. Stir gently to combine. Season with salt and pepper to taste.
Serve the baked salmon hot, topped with a generous drizzle of the lemon tahini sauce. Accompany each serving with a substantial portion of the Mediterranean couscous salad.

Notes

For best results, consume the salmon and couscous salad on the day it's prepared, as the salmon crust may lose crispness and the salad can become watery if stored too long.

Nutrition (per serving)

Calories: 610
Protein: 44 g
Carbohydrates: 48 g
Fat: 28 g
Fiber: 7 g
Sodium: 750 mg
Saturated Fat: 5 g
Sugar: 3 g
Cholesterol: 85 mg