Saved recipe

Sheet-pan salmon with dill tahini

Name: Sheet-pan salmon with dill tahini
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 salmon fillets (about 140-170 g each), patted dry; 1 medium sweet potato (about 300 g), cut into 2 cm cubes; 200 g tenderstem broccoli, trimmed; 200 g cherry tomatoes; 2 packed cups baby spinach; 1 cup cooked chickpeas, drained and rinsed; 2 tbsp tahini; 1 lemon, zested and juiced; 1 small garlic clove, finely grated; 2 tbsp fresh dill, chopped; 2 tbsp olive oil, divided; 1/2 tsp kosher salt, plus more to taste; Black pepper, to taste; 2-4 tbsp water, to thin sauce

Roast salmon, sweet potato, broccoli, and tomatoes on one tray, then drizzle with lemony dill tahini and add spinach.

40 min

2 servings

Medium

From your kitchen

Built around what you have

Used in this recipe

salmon fillet
sweet potato
tenderstem broccoli
chickpeas
cherry tomatoes
baby spinach
lemon
fresh dill
garlic
tahini

Ingredients

2 salmon fillets (about 140-170 g each), patted dry
1 medium sweet potato (about 300 g), cut into 2 cm cubes
200 g tenderstem broccoli, trimmed
200 g cherry tomatoes
2 packed cups baby spinach
1 cup cooked chickpeas, drained and rinsed
2 tbsp tahini
1 lemon, zested and juiced
1 small garlic clove, finely grated
2 tbsp fresh dill, chopped
2 tbsp olive oil, divided
1/2 tsp kosher salt, plus more to taste
Black pepper, to taste
2-4 tbsp water, to thin sauce

Steps

Heat oven to 425 °F and line a sheet pan with foil or parchment.
Toss sweet potato with 1 tbsp olive oil, half the salt, and pepper; spread out and roast 15 minutes.
Add broccoli, cherry tomatoes, and chickpeas to the pan with 1 tbsp olive oil, remaining salt, and pepper; toss and roast 10 minutes.
Nestle salmon among the vegetables, season with pepper, and roast until salmon flakes and sweet potato is tender, 8-10 minutes.
Whisk tahini, lemon zest and juice, garlic, dill, and enough water to make a pourable sauce; season to taste with salt and pepper.
Toss spinach onto the hot sheet pan to wilt for 30-60 seconds, then divide everything between two plates and drizzle with dill tahini.

Approximate nutrition

Per serving

Estimated from recipe quantities

720kcal

Protein44g

Carbs66g

Fat33g

Fiber14g

Chef tip

For crispier chickpeas, pat them dry before roasting; if the tahini seizes, whisk in water 1 tbsp at a time until smooth.

Budget

Use frozen salmon if cheaper and buy dill in a small bunch; the sauce also works with dried dill in a pinch.

Cleanup

Line the sheet pan and mix the sauce in the serving bowl to keep dishes to a minimum.

Use-up

Use lemon zest and juice; store extra tahini sauce up to 4 days for salads or roasted veg, and repurpose leftovers as a grain bowl topping.

one panoven-bakedsheet pangluten-freedairy-freemeal prepsalmonsweet potatotahini