Tahini Roasted Salmon Steaks
An easy, delicately flavorful meal.
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Servings: 2 People
Calories: 771kcal
Equipment
- 2 - 1 1/2 quart oven proof baking dishs/bowls. 1 half sheet pan
Ingredients
- 1 1/2 pounds salmon steaks 2 steaks
- 1 can chickpeas 13 to 15 ounces - rinsed thoroughly
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini paste
- 4 vine ripen tomatoes or plum tomatoes - quartered
- 3 sprigs fresh oregano use leaves only - roughly chop
- 1 shallot peeled and diced
- 1 lemon juice 1/2 and cut 1/2 into 2 slices
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground fennel
- 1/4 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon sea salt (adjust to your taste buds.)
Instructions
- Preheat oven 375 degrees.Note: Use the convection/roast setting if your oven has this feature.
- In a small bowl, combine tahini paste, olive oil, lemon juice, oregano, shallots, cumin, fennel, paprika, black pepper and salt. Mix thoroughly.
- In a medium bowl, add the quartered tomatoes, chickpeas and lemon slices. Season with 1 to 2 teaspoons of the marinade.
- Season the salmon with the remaining marinade.
- Place two 1 1/2 quart oven proof baking dishes on a half sheetpan. Add 1 piece of salmon to each dish and pour/sprinkle any remaining marinade onto the fish.
- Divide the tomatoes/chickpeas into two. Add it to each dish - sourrounding the fish with tomatoes in a single layer.
- Bake for 20 to 25 minutes. The fish will be moist and tender and flakes easily.
- Serve in the baking dishes or gently transfer to a plate.
- Enjoy! Happy Cooking.
Nutrition
Calories: 771kcal | Carbohydrates: 21.14g | Protein: 73.46g | Fat: 44.35g | Saturated Fat: 6.5g | Cholesterol: 187.1mg | Sodium: 1043.21mg | Potassium: 2435.09mg | Fiber: 5.85g | Sugar: 8.87g | Vitamin A: 2308.39IU | Vitamin C: 63.95mg | Calcium: 100.62mg | Iron: 4.8mg