Healthy, fresh and flavour salmon and zucchini all smothered in a tahini dressing. This Tahini Salmon and Zucchini Bowl is so satisfying.
I love veggies, but I never formed that special connection with zucchini. I clearly had a hard time letting this good-looking Italian Squash into my life. Even those breaded and fried sticks, that very much signify early ’90s chain restaurant cuisine to me, screamed “not worthy of filling up on”.
This recipe has changed my stance on zucchini, primarily through being so tasty. The thin julienned strips of zucchini and red chili, oven roasted tomatoes, fresh salmon – all drizzled with tahini sauce.If you’re feeling virtuous skip the carbs, or add in some cooked rice for a lovely grain bowl.
In addition to being downright tasty, this is a quick recipe. It’s done in less than 20 minutes. 20 minutes for a full dinner?!? You got it. Barely having time to pee each day thanks to twins, this recipe from House and Home Magazine (Canada) caught my eye by its prep and cooking times. To think that I could have a complete healthy meal of nutritious seafood and vegetables in such a short period of time was almost mind-altering. Almost.
I added a pint of cherry tomatoes roasted on a bed of herbs to completed this meal. The salmon is cooked at a relatively high temperature so the tomatoes roast in the time it takes for the salmon to cook. Tomatoes roasted on a bed of herbs, drizzled with salt and pepper. This meal is one that I’m already looking forward to making again.
Other kid-friendly salmon recipes? Look no further than this 15 minute Salmon Dinner, or this Steamed Salmon with Lemongrass Pilaf (lemongrass works well for my kids).
Yields 4 servings as a main
Healthy, fresh and flavour salmon and zucchini, smothered in a tahini dressing.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 4 boneless salmon filets (6 to 8 oz.)
- 3 tbsp tahini (sesame seed paste)
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1/4 tsp minced garlic
- Large pinch of cumin
- 4 medium zucchini, trimmed
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 red chili (I used a Thai chili), seeded, thinly sliced OR 1/4-1/2 tsp crushed red pepper flakes
- 1 pint cherry tomatoes, washed
- 1/4 cup flat-leaf (Italian) parsley or cilantro, chopped
- 4 to 6 stems of oregano
- Preheat ove to 425°F. Place fish on a parchment-lined baking tray. Create a small fold where the salmon ends and place oregano on the tray. Scatter tomatoes over oregano and drizzle olive oil over. Season the entire tray with salt and pepper.
- Make tahini sauce: place tahini in a medium bowl. Gradually whisk in lemon juice, olive oil, water, garlic and cumin. Season to tasted with salt and pepper. Set aside.
- Cut zucchini into julienne strips, lengthwise into long strips, rotating until you get to the core. Save core for alternate use (I boil it with spinach and puree for my babies). The easiest way to get the zucchini into long thin strips is with a julienne attachment on a mandolin. This is how I did it, and it ensures you have consistent strips with regards to size so that they cook evenly. If you don't have a mandolin feel free to free hand this.
- Bake salmon and tomatoes until salmon is cooked through, 12 to 14 minutes depending upon the thickness of your salmon.
- While salmon is cooking, heat oil in a large frying pan over medium heat. Add garlic and chili. Cook stirring, for 1 minute. Add zucchini and raise heat to high. Cook, constantly stirring until zucchini is welted 2 to 3 minutes. Add parsley. Season to taste.
- To serve, divide zucchini among 4 plates. Top zucchini with oven roasted tomatoes (discard oregano). Top with salmon. Drizzle with tahini sauce.
** I updated the photos for this post in June 2017 and adjusted the recipe to make it a bowl meal, versus a plated one.
Adapted from: House and Home Magazine (Canada), March 2014. Pg. 130