Don't sleep on tahini! It's like a sophisticated peanut butter. The perfect flavor drizzle to tie the salmon and collard green together!
I don't know about you but I prefer collard greens with none of the oil and butter they are traditionally made with. They are so much better with just a little salt, pepper, garlic and lemon juice!
You only needed a little brush of tahini and lemon juice on the salmon before baking for flavor. I like to drizzle on more tahini over everything after.
Tahini Salmon with Collard Greens
2 Servings | Cook time: 15 minutes
Notes: Tahini is such an underrated drizzle. Everyone sleeps on tahini. The perfect bite of collard greens, tahini and salmon is delicious!
12-16 oz sockeye salmon
4 cups collard greens, chopped and stems removed
2 cloves garlic, minced
Salt and pepper
2 tbsp tahini
2 tbsp lemon juice
1 shallot, diced
Preheat oven to 400F.
Line a baking sheet with foil and spray with nonstick spray. Add salmon and season with salt and pepper. Whisk together 1 tbsp tahini with 1 tbsp lemon juice and 1/2 of the minced garlic. Brush salmon with garlic lemon tahini mixture. I also added some veggies to the baking sheet to roast alongside the salmon.
Transfer the baking sheet to the oven and cook for 15 minutes.
Heat a large pan over medium heat and spray with oil spray of choice, I used avocado oil.
Add collard greens to the pan to sauté. Season with salt and pepper. Allow the greens to cook down about 5 minutes. Stir in the remaining garlic and diced shallot to the collard greens and cook another 5 minutes. Stir in lemon juice and continue cooking.
Remove salmon from the oven served atop the collard greens. Drizzle everything with remaining tahini. I like to serve this with roasted veggies and rice.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.