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Baked Salmon with Tahini Yoghurt

5 minutes
10 minutes
15 minutes
3-4 Servings


  • 300g (11oz) salmon fillet
  • 1/2 lemon, juiced
  • ¼ cup chopped mint for garnish (optional)
  • 1 tsp of paprika (optional)
  • 50g pine nuts, toasted
  • 1.5 tablespoons of tahini
  • ¼ teaspoon of salt
  • ½ cup plain Greek yoghurt
  • 1 small clove of garlic


  • 1.Preheat oven to 180c/365f. Place salmon on lined baking tray, sprinkle with salt and a squeeze of lemon. Cook for 10 minutes or until cooked to your liking.
  • 2.Meanwhile, make the tahini yoghurt by combining the yoghurt, tahini, lemon, a pinch of salt and garlic.
  • 3.To serve, top with tahini yoghurt, paprika, pine nuts and mint.


  • Use coconut yoghurt to make this recipe dairy-free. Or leave out the yoghurt and add in a little extra virgin olive oil and water. 
  • Swap the pine nuts for your favourite seed like pumpkin to save on costs/make this recipe nut-free. 
  • Serve with a beautiful, colourful salad – perhaps a cauliflower and pomegranate salad! 
  • You can serve this recipe hot, warm or cold.