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Herb Crusted Salmon & Broccolini Salad

Serves 2



  • Fresh parsley

  • 4 pieces of salmon

  • 3-4 tbsp. tahini

  • 5-6 tbsp. lemon juice

  • 2 tsp. yogurt

  • Bread crumbs

  • Chili powder

  • Salt, to taste

Broccolini Salad:

  • 1 can chickpeas

  • 1 package (about a dozen stems) broccolini

  • Fresh ricotta cheese

  • Fresh olive oil, to drizzle

  • Pine nuts

  • Crushed red chilis


In a bowl, combine tahini paste with lemon juice, yogurt, and a few drops of water. Mix thoroughly until the sauce is running, but not super liquidy. In a separate plate, sprinkle breadcrumbs and chopped parsley. Take the salmon, and squeeze remaining lemon juice directly on top. Sprinkle the salmon with salt and chili powder. Meanwhile, place olive oil on a frying pan and place on stove over medium heat. Dip the top of the salmon into the tahini mix, and then generously into the breadcrumb mixture. Once the pan is heated through, place herb side down into pan. Once the herbs and tahini have seared themselves into the tahini (about 5-6 minutes) flip to the other side. Cook on both sides until the salmon is cooked through and serve.

For the salad, boil broccolini in water and salt until tender. To serve place chickpeas, add broccolini on top (still warm). Take a dollop of ricotta cheese and plate on top. Roast pine nuts in a pan (without oil) until they brown. Sprinkle on top and drizzle with olive oil, salt, and crushed red chilis. Enjoy! #dinner #salad #fish #salmon #healthy #fresh

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