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Photo of Baked salmon with tahini yoghurt and mint salsa by WW

Baked salmon with tahini yoghurt and mint salsa

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Oven baked salmon fillets topped with toasted walnuts, parsley, mint and a sweet pomegranate molasses.

Ingredients

Skinless salmon

480 g, (4x120g)

Walnuts

½ cup(s), (50g)

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s), (180g)

Tahini

1 tbs, (sesame seed paste)

Lemon juice

1 tbs

Eschalot(s)

1 whole, finely chopped

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh mint

⅓ cup(s), finely chopped

Olive oil

1 tsp

Pomegranate molasses

15 ml

Lemon(s)

1 medium, wedges

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place salmon on prepared tray. Season with salt and pepper. Bake for 10 minutes or until salmon is just cooked through.
  2. Meanwhile, place walnuts on a small baking tray and bake for 2–3 minutes or until toasted. Cool then coarsely chop.
  3. Combine yoghurt, tahini and juice in a bowl. Season with salt and pepper.
  4. Combine eschalot, walnuts, parsley, mint, oil and molasses in a bowl. Stir salsa to combine. Top salmon with tahini yoghurt and salsa. Serve with lemon wedges.

Notes

SERVING SUGGESTION: Salad of baby rocket leaves, Lebanese cucumber and cherry tomatoes, plus brown rice. TIP: You can use extra lemon juice instead of pomegranate molasses.

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