Tahini Herb Crusted Salmon Sheet Pan Meal
Tahini herb crusted salmon sheet pan meal is the perfect weeknight dinner recipe! This sheet pan meal is so simple to make and is ready in under 20 minutes! Easy enough for weeknight meals but fancy enough for company, this tahini salmon is going to become one of your new favorite ways to make salmon.
Ingredients
- Salmon – you can use salmon filets or a whole salmon. If your salmon is frozen, be sure to allow it to completely defrost before using.
- Tahini – tahini when combined with the lemon juice and spices creates a delicious sauce to coat the salmon and gives it so much flavor. Because the tahini sauce is so thick, it creates a crust as the salmon bakes.
- Lemon juice – lemon juice pairs so well with salmon and also provides an acid for the sauce when paired with the tahini. Tahini and lemon are a match made for each other (check out this lemon tahini dressing).
- Spices: Salt, Garlic powder, Herbs de Provence (or Italian Seasoning) – these spices help to add flavor to the tahini sauce as well as the veggies. I prefer garlic powder over fresh garlic so the garlic doesn’t burn at such high temperatures.
- Fresh parsley (optional) – this helps add a layer of freshness to the tahini mixture and really helps create that herb crust on the salmon.
- Green beans – you can use French green beans (haricot verts) which typically don’t need the ends trimmed or fresh green beans where you have to trim the ends before using.
- Grape or cherry tomatoes – be sure to cut these in half or they can burst when roasting.
How to make tahini salmon
- Preheat the oven to 425F
- Start by making the tahini sauce by combining the tahini, lemon juice, salt, garlic powder, herbs de provence and fresh chopped parsley in a small bowl.
- Spray a extra large sheet pan with non-stick spray. Add the salmon to one side, skin side down. To the other side of the baking sheet, add the trimmed green beans and halved cherry tomatoes.
- Divide the tahini sauce between the salmon filets and spread it out in one even layer.
- Spray the vegetables with avocado oil spray and sprinkle with salt and garlic powder. Stir well to combine.
- Add the salmon and vegetable sheet pan to the oven and cook for 15 minutes at 425F.
Top tips
Put down a sheet of parchment paper or invest in a silicone liner to make clean up a breeze!
If you want to fit all the vegetables and salmon on one sheet pan, invest in an extra-large sheet pan! If you don’t have an extra-large sheet pan, you may want to cook the salmon and the vegetables on separate sheet pans so that the vegetables have room to cook without steaming.
It’s best to leave the skin on the salmon when cooking. The skin can easily be peeled off after cooking but helps retain moisture during cooking, it’s also much easier to remove after cooking.
How to serve this herb tahini salmon
- Over salad greens
- With cauliflower rice , rice, or pasta
- Butternut squash noodles
- Cauliflower Mash
- Roasted potatoes
Common questions
What other vegetables can you use?
- Asparagus
- Sliced peppers
- Thinly sliced carrots
- Chopped broccoli florets
Can you use frozen salmon?
This recipe won’t work with frozen salmon (it requires longer cooking and the tahini crust kind of melts off when it’s defrosting). If you only have frozen salmon, quick defrost it by putting salmon in a bowl of cold water on the counter and changing out the water every 15-20 minutes. Be sure to pierce the vacuum seal on the bag as you won’t want to defrost in that vacuumed sealed bag.
If you love this recipe, you should try
- Teriyaki Salmon Sheet Pan Meal
- Greek Salmon and Vegetable Sheet Pan Meal
- Cajun Salmon Sheet Pan Meal
- Turkey Kielbasa and Potatoes Sheet Pan Meal
- Dijon Chicken Thighs and Vegetables Sheet Pan Meal
- Greek Chicken and Vegetables Sheet Pan Meal
Tahini Herb Crusted Salmon Sheet Pan Meal
Guided Recipe Video
Ingredients
- 1 pound salmon
- 2 tbsp tahini
- 1 lemon, juiced
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 tsp herbs de Provence
- 1 pound green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/4-1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp herbs de provence
Instructions
- Preheat the oven to 425F.
- Combine the tahini, lemon juice, salt, garlic powder, herbs de provence in a bowl.2 tbsp tahini, 1 lemon, juiced, 1/2 tsp sea salt, 1/2 tsp garlic powder, 1 tsp herbs de Provence
- Add parchment paper, silicone liner or foil onto an extra large sheet pan.
- Add the salmon to one side of the sheet pan. Add the green beans and chopped tomatoes to the other side of the sheet pan.1 pound salmon, 1 pound green beans, trimmed, 1 cup cherry tomatoes, halved
- Divide the tahini mixture between the salmon filets and spread it into a single layer.
- Spray the green beans and tomatoes with avocado oil spray. Add the salt, garlic powder and herbs de provence to the green beans and tomatoes. Stir the vegetables well.1/4-1/2 tsp sea salt, 1/2 tsp garlic powder, 1/2 tsp herbs de provence
- Cook in the 425F oven for 15 minutes.
Recipe Notes
- Tahini: you can also use sunflower seed butter or almond butter if you do not have tahini.
- Lemon juice: if you do not have lemon juice, you can also use lime juice or 1-2 tablespoons of apple cider vinegar or red wine vinegar.
Wow, that’s all I can say. This is the juiciest salmon dish I have ever had. I will always make it with this marinade. Thanks