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Creamy tahini salmon tray bake

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Ready in 20 minutes, this healthier creamy salmon dinner is all cooked in the one dish for an easy weeknight meal.

10 Ingredients


  • 150g (1/2 cup) tahini

  • 80ml (1/3 cup) lemon juice

  • 2 garlic cloves

  • 4 Coles Salmon Skin off Fillets

  • 1 bunch broccolini, halved lengthways, ends trimmed

  • Ground sumac (see note), to sprinkle

  • 1/2 small red onion, thinly sliced

  • 1/4 cup fresh coriander sprigs

  • Lemon wedges, to serve

  • Toasted Turkish bread, to serve

4 Method Steps


  • Step 1

    Preheat the oven to 200C/180C fan forced. Lightly grease a 20 x 30cm shallow baking dish.

  • Step 2

    Place tahini

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    (150g (1/2 cup) tahini), lemon juice (80ml (1/3 cup) lemon juice), garlic (2 garlic cloves) and 125ml (1/2 cup) water in a small food processor and process until smooth. Spread mixture over the base of the prepared dish. Arrange salmon (4 Coles Salmon Skin off Fillets) and broccolini (1 bunch broccolini, halved lengthways, ends trimmed) on top and sprinkle with the sumac (Ground sumac (see note), to sprinkle).


  • Step 3

    Bake for 10 minutes or until the salmon is just cooked through and the broccolini is tender-crisp.

  • Step 4

    Sprinkle with the onion (1/2 small red onion, thinly sliced) and coriander (1/4 cup fresh coriander sprigs). Serve with lemon wedges (Lemon wedges, to serve) to squeeze over and bread (Toasted Turkish bread, to serve) to mop up the sauce.
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Recipe Notes

Sumac is a reddish coloured spice with a tangy citrus flavour. Find it in the spice aisle of supermarkets. Don’t worry about measuring, just sprinkle lightly.

Image by Jeremy Simons

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