Tahini herb crusted salmon sheet pan meal is the perfect weeknight dinner recipe! This meal is so simple to make and is ready in under 20 minutes! This recipe is gluten free, low carb, Whole30 and keto friendly!
Why this recipe works?
- Tahini herb crusted salmon sheet pan meal is packed with flavor and is so easy to make! The tahini herb crust is going to be your new favorite way to make salmon!
- Cook all the ingredients at one time using a sheet pan meal! Little to no clean up and dinner is ready in under 20 minutes!
- Fancy enough to serve guests but also simple enough for a weeknight meal!
- This recipe is super versatile! Use whatever vegetables you have on hand!
- This low carb recipe can be served with cauliflower rice, spaghetti squash for a filling, healthy meal.
What ingredients do you need to make the tahini herb crust?
- Tahini
- Lemon juice
- Salt
- Garlic powder
- Herbs de Provence or Italian Seasoning
- Fresh parsley (optional)
What is tahini?
Tahini is a paste made from ground sesame seeds. It’s similar to almond butter or peanut butter but made with sesame seeds.
How to make Tahini Herb Crusted Salmon Sheet Pan Meals
- Preheat the oven to 425F
- Start by making the tahini herb crust 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 herb mixture 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.
Tips for making Tahini Herb Crusted Salmon Sheet Pan Meal
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.
FAQ’s
What other vegetables can you use in this sheet pan meal?
- Asparagus
- Sliced peppers
- Thinly sliced carrots
- Chopped broccoli florets
How to leftover store tahini salmon in the fridge
Leftover tahini salmon and vegetables can be stored in an airtight container for up to 3 days in the fridge?
Can you use frozen salmon to make this tahini salmon?
Yes! Just let the salmon defrost overnight in the fridge. When you are defrosting salmon in the fridge, make sure you put it in a container in case it leaks during defrosting.
How to serve tahini herb crusted salmon and vegetables?
- Over salad greens
- With cauliflower rice
- Rice
- Pasta
- Butternut squash noodles
- Cauliflower Mash
- Roasted potatoes
Substitutions:
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.
If you love easy sheet pan meals, you should try these other 20 minute sheet pan recipes:
- 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
Tools to make this easy Tahini Herb Crusted Salmon:
Tahini Herb Crusted Salmon Sheet Pan Meal
Ingredients
- 1.5 pounds salmon
- 2 tbsp tahini
- 1 lemon, juiced
- 1/2 tsp 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 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.
- 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.
- 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.
- Cook in the 425F oven for 15 minutes.
Notes
- Asparagus
- Sliced peppers
- Thinly sliced carrots
- Chopped broccoli florets
Leave a Reply