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5 from 3 votes

Salmon Salad with Lemon, Tahini Dressing

a super healthy but tasty salad
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch
Cuisine: Family Food
Servings: 2
Author: Sarah Rossi

Ingredients

  • 2 Salmon Fillets
  • Juice and zest of a lemon
  • 3 Tsp Honey

For the salad:

  • 2 Handfuls of spinach
  • 2 Handfuls of cherry tomatoes
  • 2 Handfuls of chopped cucumber
  • 1 Ripe avocado

For the dressing:

  • 4 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Tahini
  • 2 Tbsp Lemon juice
  • 2 Tbsp Honey
  • 1/2 Tsp Sea salt

Instructions

  • Mix your lemon zest and juice with the honey and brush over the salmon fillets.
  • Bake for 15 - 20 minutes at 180C until cooked through.
  • Allow to cool.
  • Arrange your salad ingredients onto a bed of the spinach.
  • Make the dressing by whisking all of the ingredients together. It can take a while as the tahini is a bit slow to incorporate, but it will get there. Add a teaspoon or two of water if it's all too gloopy.
  • Pour over just before serving.

Nutrition

Calories: 965kcal | Carbohydrates: 49g | Protein: 43g | Fat: 69g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 684mg | Potassium: 1903mg | Fiber: 10g | Sugar: 31g | Vitamin A: 610IU | Vitamin C: 30.6mg | Calcium: 117mg | Iron: 4.2mg