Baked salmon with tahini yoghurt and mint salsa
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Oven baked salmon fillets topped with toasted walnuts, parsley, mint and a sweet pomegranate molasses.
Ingredients
Skinless salmon
480 g, (4x120g)
Walnuts
½ cup(s), (50g)
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (180g)
Tahini
1 tbs, (sesame seed paste)
Lemon juice
1 tbs
Eschalot(s)
1 whole, finely chopped
Fresh flat-leaf parsley
½ cup(s), finely chopped
Fresh mint
⅓ cup(s), finely chopped
Olive oil
1 tsp
Pomegranate molasses
15 ml
Lemon(s)
1 medium, wedges
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place salmon on prepared tray. Season with salt and pepper. Bake for 10 minutes or until salmon is just cooked through.
2
Meanwhile, place walnuts on a small baking tray and bake for 2–3 minutes or until toasted. Cool then coarsely chop.
3
Combine yoghurt, tahini and juice in a bowl. Season with salt and pepper.
4
Combine eschalot, walnuts, parsley, mint, oil and molasses in a bowl. Stir salsa to combine. Top salmon with tahini yoghurt and salsa. Serve with lemon wedges.
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