Salmon with roasted spring vegetables and green tahini

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with roasted spring vegetables and green tahini

Soy-Free, Gluten-Free, Paleo, Dairy-Free

2 Servings, 720 Calories/Serving

30 Minutes

We blended parsley and spinach into nutty sesame paste, seasoned it with lemon and garlic and discovered a new favorite sauce for salmon. Our green tahini is not only incredibly delicious but it’s also a great source of protein, fiber, and minerals.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 baby carrots
  • 1 fennel bulb
  • 4 asparagus spears
  • 1 zucchini
  • 1 to 2 shallots
  • Fresh flat-leaf parsley
  • 1 lemon
  • Two 6-ounce wild Alaskan salmon fillets
  • 1 tablespoon capers
  • Green tahini (tahini - garlic - lemon juice - parsley - spinach - oil - salt - black pepper)

Nutrition per serving

Calories: 720, Protein: 47g, Fiber: 8g, Total Fat: 48g, Monounsaturated Fat: 24g, Polyunsaturated Fat: 15g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 800mg, Carbohydrates: 31g, Added Sugar: 0g.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Scrub the carrots.
  • Rinse the fennel. Trim the root end, cut in half lengthwise and then into ¼-inch thick slices.
  • Trim the ends of the asparagus and cut the spears in half crosswise.
  • Trim the ends of the zucchini, cut in half lengthwise and then on a diagonal into ½-inch-thick pieces.
  • Peel and thinly slice the shallot.
  • Coarsely chop the parsley leaves.
  • Juice the lemon.


Cook the vegetables

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the carrots, season with salt and cook, stirring occasionally, until lightly charred, 2 to 4 minutes.
Add the fennel and cook until just tender, about 2 minutes.
Add the asparagus and zucchini and season with salt and pepper and cook until crisp-tender and fennel is caramelized, 6 to 8 minutes. While the vegetables cook, prepare the salmon.


Cook the salmon and make the lemon-caper sauce

  • Season the salmon with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until opaque and flakey, 4 to 5 minutes on each side, depending on thickness. Transfer to a plate.
To the same pan, add 1 tablespoon oil or butter if the pan is dry. Add the shallots, season with salt and cook until softened and starting to caramelize, 2 to 3 minutes. Stir in the capers and lemon juice. Remove from the heat, add the parsley, and season with salt and pepper to taste.



Spread the green tahini onto individual plates. Top with the vegetables and the salmon. Then spoon the lemon-caper sauce over the salmon and serve.

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