This simple salmon hits the table in 20 minutes. Add some broccoli, and dinner is done. (Could it get any easier?) For a slightly sweeter version, use orange zest and juice instead of lemon.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 4
Time: 20 minutes
Ingredients
- 1 Tbs. tahini
- 1½ Tbs. reduced-sodium soy sauce
- 1 tsp. lemon zest
- 1 tsp. fresh lemon juice
- 1 tsp. grated ginger
- ½ tsp. ground coriander
- 4 6 oz. skinless salmon fillets, patted dry
- 2 Tbs. toasted sesame seeds
- 2 scallions, sliced
Instructions
- Preheat the oven to 325°F.
- In a small bowl, whisk together the tahini, soy sauce, lemon zest and juice, ginger, and coriander.
- Arrange the salmon on a rimmed baking pan. Spoon the tahini sauce over the fish, sprinkle with the sesame seeds, and bake until the salmon flakes easily with a fork and is just opaque in the center, 8–12 minutes, depending on the thickness of the fillets. Sprinkle with the scallions.
Nutrition Information
Per serving (1 salmon fillet):
- Calories: 350
- Total fat: 22 g
- Sat fat: 4 g
- Carbs: 3 g
- Fiber: 1 g
- Total sugar: 0 g
- Added sugar: 0 g
- Protein: 33 g
- Sodium: 310 mg
