A fabulous mid week salmon dish that can be put together in minimal time. This baked salmon with coriander pesto is accompanied by a tangy layer of lemon tahini sauce, which accents the creamy salmon and the bitter herbs perfectly. Additionally, baking the salmon keeps it lovely, juicy and moist.
The lemon tahini sauce and the coriander pesto can be made in advance making this dish an even speedier mid week meal. The recipe for these sauces makes up more than you will need so keep the left overs in the fridge and use in abundance through the week to liven up lunches and dinner meals. Personally I love them spread on a savoury buckwheat pancake with smoked salmon…to die for.
baked salmon with coriander pesto recipe
- 2 people
- preparation time
- 15 minutes (5 minutes if pesto and tahini sauce are pre-made)
- cooking time
- 10 minutes
- // lemon tahini sauce //
- 2 tablespoons hulled tahini
- juice 1/2 lemon
- 1 tablespoon extra virgin olive oil (unrefined safflower oil is salicylate sensitive)
- // coriander pesto //
- 1 bunch coriander (roughly 2 good handfuls)
- 1 clove garlic
- 1/3 cup sunflower seeds
- 1/3 cup olive oil (unrefined safflower oil is salicylate sensitive)
- juice 1/2 lemon
- 2 salmon steaks (skin optional)
- 1 dessertspoon sesame seeds
- extra virgin olive oil to dress (unrefined safflower oil is salicylate sensitive)
Preheat oven to 200c.
For lemon tahini sauce, mix in a bowl all ingredients to a thick paste. It may look like it is separating. Slowly add warm water and mix well to bring to a mayonnaise like consistency. Season with salt and pepper.
For the coriander pesto, place all pesto ingredients in a blender and blend well.
For salmon, place fillets on a baking tray on top of baking paper. Smear each fillet with a good spread of the lemon tahini sauce. Now spread a thick layer of the coriander pesto. Finish with a sprinkle of sesame seeds, salt and pepper and a drizzle of olive oil.
Place in the oven and bake for 10 minutes, or until just cooked to your liking. Ideally allow to rest for 2-3 minutes and then place salmon on plates and serve.
Note: Store left over tahini sauce and coriander pesto in the fridge for up to 1 week in well covered, air tight containers.
nutritional information for baked salmon with coriander pesto
- Coriander is rich in phytochemical’s that have been shown in studies to stabilise blood sugar levels. Coriander also has strong anti microbial properties.
- Salmon is rich in omega 3 fatty acids. It is good practice to aim to include some sort of fatty fish such as salmon in your diet at least three times per week. Omega 3 fats are powerful anti inflammatories and are well known for their benefits for healthy brain function.
- Hulled tahini is the best choice for this dish due to its creamier taste. Un-hulled is quite earthy and would tend to over dominate the other flavours. Hulled tahini has less fibre (no husk) and therefore provides maximum calcium absorption.