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! This tahini salmon recipe is gluten free, low carb, Whole30 and keto friendly!
Why this recipe works
- Tahini herb crusted salmon 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 the salmon and vegetables 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.
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.
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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 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.
Tahini is a paste made from ground sesame seeds. It tastes like sesame seeds and has the consistency of runny peanut butter or runny almond butter. When you open a jar of tahini, you often have to stir the oil into the tahini paste, this will help the tahini be thick and creamy. Tahini tastes nutty, earthy and like sesame and is used in many Middle Eastern or Mediterranean dishes. You have likely had tahini before in hummus!
You can find tahini at most grocery stores, typically in the section with the other nut butters or in the ethnic food sections. My favorite place to buy tahini is Trader Joe’s. You can also get tahini on Thrive Market or online (I recommend Soom foods if you can find it in grocery stores or online).
What are other recipes that use tahini?
- Buffalo Cauliflower Salad with Tahini Ranch Dressing
- Tahini Lime Sauce
- Cilantro Tahini Dressing
- Spicy Tahini Sauce
- Creamy Lemon Tahini Pasta Sauce
- Tahini Pesto
- Air Fryer Oatmeal Cookies
What other vegetables can you use?
- Asparagus
- Sliced peppers
- Thinly sliced carrots
- Chopped broccoli florets
What equipment do you need?
How to store leftovers
Fridge: Leftover tahini salmon and vegetables can be stored in an airtight container for up to 3 days in the fridge.
Freezer: I do not recommend freezing leftover salmon as it is best when it is first cooked and the texture will be off when defosted.
Can you use frozen 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.
Substitutions
Salmon: You could also use trout in place of the salmon or even use chicken in place of salmon (may require longer cooking time).
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.
Herbs de Provence: you can also use Italian seasoning in place of the herbs de provence.
Chopped flat leaf parsley: You could use fresh thyme leaves or omit the parsley completely.
Green Beans or tomatoes: Use whatever veggies you have on hand, see the list above for ideas.
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
$13.38 Recipe/$3.35 ServingGuided Recipe Video
Ingredients
- 1 pound salmon - $8.99
- 2 tbsp tahini - $0.41
- 1 lemon, juiced - $0.42
- 1/2 tsp salt - $0.03
- 1/2 tsp garlic powder - $0.05
- 1 tsp herbs de Provence - $0.10
- 1 pound green beans, trimmed - $1.75
- 1 cup cherry tomatoes, halved - $1.50
- 1/4-1/2 tsp salt - $0.03
- 1/2 tsp garlic powder - $0.05
- 1/2 tsp herbs de provence - $0.05
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
mark
Thursday 2nd of September 2021
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