Tahini Recipes For Salad: Salmon and Spinach Salad With Tahini

Salmon is the perfect protein for this Salmon and Spinach Salad With Tahini recipe. It cooks quickly, separates into large, pretty flakes, and stands up to the mint, tarragon, and garlic.

Have This!

• 3 tablespoons extra-virgin olive oil, divided
• 4 (6-oz.) salmon fillets, skinned
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons chopped fresh tarragon
• 1 tablespoons tahini
• 2 tablespoons white wine vinegar
• 1 teaspoon finely chopped garlic
• 3/4 cup very thinly sliced fennel bulb
• 1/2 cup fresh mint leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 1 (6-oz.) pkg. baby spinach

Do This!

• Heat 1 1/2 teaspoons oil in a large skillet over medium-high.
• Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add fillets to pan; cook 4 to 5 minutes on each side or until desired degree of doneness. Cool 5 minutes. Break fillets into large flakes with a fork.
• Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tahini, tarragon, vinegar, and garlic in a large bowl, stirring with a whisk.
• Add fennel, mint, parsley, and spinach; toss to coat. Arrange spinach mixture on plates; top with salmon.