Baked salmon with herb tahini sauce

This is a great Yom Tov recipe - quick and easy.


This is a great YomTov recipe - quick and easy. It calls for few ingredients, it's family friendly, and delicious served cold or warm. You can make it with a whole salmon or trout fillets, if preferred.

Serves: 6

Preparation: 10 minutes

Cooking: 20 minutes


● 6 150g salmon fillets, skinned
● 1-2 tbsp olive oil
● Salt and freshly ground black pepper
● 140g Greek or natural yoghurt
● 1 tbsp tahini
● 1 tbsp lemon juice
● 3 tbsp each of fresh mint, coriander and flat leaf parsley, finely chopped
● Zest of 1 lemon
● 2 tsp sumac
● 50g toasted pine nuts

● 1 lemon – cut into wedges


● Preheat the oven to 180°C.

● Place the salmon fillets on a tray lined with baking parchment.

● Drizzle with olive oil and season well.

● Bake for about 20 minutes or until just cooked.

● Remove from the oven to


● Transfer to a platter.

● Meanwhile, mix the yoghurt, tahini and lemon juice in a bowl and season.

● In a separate bowl combine
the chopped herbs, lemon zest,
sumac and pine nuts.

● Spread each salmon fillet with the tahini sauce and scatter with the herb mixture.

● Garnish with lemon.

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