Lemon pepper salmon


You will love the bright and fresh taste of this lemon-infused salmon alongside the creamy tahini dairy-free dressing! It’s comforting and yet, packed with healthy fats, vitamins and minerals that will satiate you and leave you feeling joyous!


2 salmon fillets
Juice of 1⁄2 lemon
Sea salt and freshly ground pepper

Lemon pepper tahini sauce:

2 Tbsp extra-virgin olive oil
Grated zest and juice of 1 lemon
1⁄4 cup tahini
1 Tbsp honey
A sprinkle of sea salt and lots of freshly ground pepper


1. Preheat oven to 350°F.

2. Place salmon fillets on a baking sheet. Driz- zle salmon with lemon juice and season with sea salt and black pepper. Bake for 10–15 minutes or until the inside of the fish is no longer dark pink.

3. Meanwhile, make the sauce. In a small bowl, stir together oil, lemon zest, lemon juice, tahini and honey. Season with sea salt and pepper.

4. Arrange baked salmon on plates and driz- zle with sauce.

Nutritional value (per serving): Calories 472; Fat 38g; Carbohy- drates 21g; Protein 12g


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