Lunch recipe · from the recipe book

Za'atar-Style Salmon Greens Bowls with Tahini

Name: Za'atar-Style Salmon Greens Bowls with Tahini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Salmon fillet, cut into 4 portions; 3 medium (400 g) Sweet potatoes, cut into 3/4-inch cubes; 7⅔ cups chopped (160 g) Kale, stemmed and chopped; 3 cups loosely packed (90 g) Baby spinach; 2 cups sliced (200 g) Cucumber, diced; ½ medium (60 g) Red onion, thinly sliced; 2 tbsp (30 g) Olive oil; ¼ cup (60 g) Tahini; ¼ cup (60 g) Lemon juice; 3 tbsp (45 g) Water, cold; 2 cloves (6 g) Garlic, finely grated; 2 tsp (2 g) Dried thyme; 2 tsp (2 g) Dried oregano; 1½ tbsp (12 g) Sesame seeds; 1 tsp (2 g) Ground cumin; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; ¼ cup chopped (15 g) Fresh parsley, chopped

Crisp-edged herb-crusted salmon over lemony kale and spinach with roasted sweet potato, crunchy cucumber and a creamy garlic-tahini drizzle.

Sheet pan
50 min · 30 min hands-on
Serves 4
Pescatarian
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sodium 600 mg or less

Ingredients

1¼ lb560 gSalmon filletcut into 4 portions
3 medium400 gSweet potatoescut into 3/4-inch cubes
7⅔ cups chopped160 gKalestemmed and chopped
3 cups loosely packed90 gBaby spinach
2 cups sliced200 gCucumberdiced
½ medium60 gRed onionthinly sliced
2 tbsp30 gOlive oil
¼ cup60 gTahini
¼ cup60 gLemon juice
3 tbsp45 gWatercold
2 cloves6 gGarlicfinely grated
2 tsp2 gDried thyme
2 tsp2 gDried oregano
1½ tbsp12 gSesame seeds
1 tsp2 gGround cumin
¾ tsp4 gSalt
½ tsp1 gBlack pepper
¼ cup chopped15 gFresh parsleychopped

Steps

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
Toss the sweet potato with one third of the olive oil, the cumin, a quarter of the salt and half of the black pepper. Spread on one side of the pan and roast 15 minutes.
Meanwhile, mix the thyme, oregano and sesame seeds in a small bowl for the herb crust.
Brush the salmon with one third of the olive oil, season with a quarter of the salt and the remaining black pepper, and press the herb crust onto the tops.
Stir the sweet potato, place the salmon on the empty side of the pan and roast 10 to 12 minutes, until the salmon reaches 145°F (63°C) in the thickest part and the sweet potato is tender and browned.
While it roasts, make the tahini sauce: whisk the tahini, half of the lemon juice, the garlic and a quarter of the salt, then whisk in the cold water a little at a time until smooth and pourable.
In a large bowl, toss the kale with the remaining olive oil, the remaining lemon juice and the remaining salt, and massage for 1 minute until it softens. Toss in the spinach.
Divide the greens among 4 bowls. Top each with the sweet potato, cucumber, red onion and a salmon portion.
Drizzle the tahini sauce over each bowl and finish with the parsley.

Contains: Fish, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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Za'atar-Style Salmon Greens Bowls with Tahini

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