Tahini Salmon with Chickpeas


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

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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