Tahini Herb Crusted Salmon Sheet Pan Meal
Tahini Herb Crusted Salmon Sheet Pan Meal is the perfect weeknight dinner! This recipe is packed with flavor and is ready in under 20 minutes, with minimal clean up! This simple recipe is also gluten free, paleo, low carb, Whole30 and keto friendly!
Servings 4
Calories 260kcal
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.
Video
Notes
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.
Nutrition
Calories: 260kcal | Carbohydrates: 15g | Protein: 27g | Fat: 12g | Fiber: 5g | Sugar: 5g
