Tahini Salmon with Chickpeas
Prep Time: 5 minutes
Total Time: 25 minutes
Servings:6
Total Time: 25 minutes
Servings:6
Ingredients:
1/4 cup honey
1/4 cup tahini
3 tablespoons fresh lemon juice, plus 1 lemon, halved
2 tablespoons avocado oil
Pinch of sea salt and black pepper
2 pounds salmon fillets
One 15 Oz. can chickpeas, rinsed and drained
1 cup couscous
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup golden raisins, plus more for garnish
1/8 teaspoon crushed red pepper flakes
1 1/4 cups vegetable or chicken stock
1/3 cup toasted chopped almonds
1 tablespoon za’atar
Greek yogurt, for serving
1/4 cup honey
1/4 cup tahini
3 tablespoons fresh lemon juice, plus 1 lemon, halved
2 tablespoons avocado oil
Pinch of sea salt and black pepper
2 pounds salmon fillets
One 15 Oz. can chickpeas, rinsed and drained
1 cup couscous
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup golden raisins, plus more for garnish
1/8 teaspoon crushed red pepper flakes
1 1/4 cups vegetable or chicken stock
1/3 cup toasted chopped almonds
1 tablespoon za’atar
Greek yogurt, for serving
Directions:
Preheat oven to 400.
In a bowl, whisk together the honey, tahini, lemon juice, olive oil, salt and pepper.
Using a pastry brush, evenly coat salmon fillets with sauce on all sides.
Put fillets on a sheet pan along with lemon, cut side up, then roast 10 minutes.
After 10 minutes, carefully add chickpeas, couscous, chopped parsley, raisins, pepper flakes in a layer surrounding the salmon and lemon.
Pour stock over the mixture and return to the oven.
Cook until the salmon is medium-rare and flakes easily with a fork and the couscous is tender, 6 to 8 minutes.
To serve, garnish with parsley, raisins, za’atar and almonds.
Serve with Greek yogurt on the side. Enjoy!
Preheat oven to 400.
In a bowl, whisk together the honey, tahini, lemon juice, olive oil, salt and pepper.
Using a pastry brush, evenly coat salmon fillets with sauce on all sides.
Put fillets on a sheet pan along with lemon, cut side up, then roast 10 minutes.
After 10 minutes, carefully add chickpeas, couscous, chopped parsley, raisins, pepper flakes in a layer surrounding the salmon and lemon.
Pour stock over the mixture and return to the oven.
Cook until the salmon is medium-rare and flakes easily with a fork and the couscous is tender, 6 to 8 minutes.
To serve, garnish with parsley, raisins, za’atar and almonds.
Serve with Greek yogurt on the side. Enjoy!
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