Golden Turmeric Tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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Cooking 101
Easy Squeezy sheet pan dinner for the win! This recipe is super flexible depending on the season. We like the potatoes because it really makes a complete meal, but you can swap in all sorts of veggies with the salmon, just think about cooking times.
Chef Tip: The trick here is giving the potatoes a head start on cooking time. Cutting them into smaller pieces helps speed along the process so you can get to the table in under a half hour. Make sure to heat up your oven so you get a good, hot roast!
1 lb fingerling potatoes, cut in quarters
Salt
Olive oil
1 lb green beans
3 lb center cut of fresh salmon, cut into 4 equal filets
Lemon, cut into wedges
Preheat your oven to 425°F
Toss the potatoes with salt and olive oil and place cut side down on a baking sheet. Bake for 15 minutes, until golden brown
Remove the potatoes from the oven and toss them on the sheet pan with the green beans and a squeeze of Tahini. Then, nestle the salmon pieces among the veggies. Give everything a drizzle of olive oil and a pinch of salt
Return the pan to the oven and roast for another 10 minutes, then toss the veggies again, leaving the salmon undisturbed. Roast for another 5 minutes or so, until the salmon flakes easily with a fork in the center
Remove from the oven and give it another squeeze of Tahini, and a pinch of flaky salt. Serve with lemon wedges
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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