Lemon Tahini Salmon with Baby Greens Pasta
Silky Lemon Tahini Salmon over Herbed Greens and Pasta Nest
Ingredients:
2 salmon fillets (skinless, about 6 oz each)
200g whole wheat pasta (penne or spaghetti)
2 cups baby spinach
1 cup arugula
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Tahini Sauce:
3 tablespoons tahini
1 clove garlic, finely minced
2 tablespoons lemon juice
2 tablespoons warm water (more if needed for thinning)
1/2 teaspoon ground cumin
Salt, to taste
Directions:
In a small bowl, whisk together the tahini sauce ingredients until smooth. Adjust consistency with more warm water if necessary. Set aside.
Cook the pasta according to package instructions until al dente. Drain and set aside.
Season the salmon fillets with salt, pepper, and lemon zest.
In a non-stick skillet over medium heat, add 1 tablespoon olive oil and sear the salmon for 3-4 minutes on each side until cooked through and lightly golden. Remove and let rest.
In the same skillet, add the remaining olive oil and toss in baby spinach, arugula, and cherry tomatoes. Sauté for 1-2 minutes until just wilted. Add the cooked pasta and toss to combine.
Add lemon juice and a spoonful of tahini sauce, stirring gently to coat.
Plate the pasta with greens, top with salmon fillet, and drizzle generously with the remaining tahini sauce.
Garnish with chopped parsley and a sprinkle of lemon zest before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 485 kcal | Servings: 2 servings