Oven Roasted Salmon with Tarator Sauce and Pomegranate Seeds
Recipe type: Entree
Cuisine: Mediterranean
Yield: 4
The blend of yogurt and tahini with toasted walnuts, fresh herbs and pomegranate seeds works perfectly spread over oven roasted salmon.
  • 24 oz side of salmon or 4~6oz. Pieces
  • 4 fennel fronds (the tops of fresh fennel)
4 Tablespoons olive oil
  • Salt, Kosher
  • Pepper, fresh ground
  • 2 cups green beans, haricot verde, blanched and shocked
  • 1 cup cherry tomatoes, halved
1/2 cup pomegranate seeds
  • ¼ cup red onion, sliced
  • 2 Tablespoons cilantro, chopped
  • ½ lemon, sliced in wedges
  • 2 Tablespoons olive oil, extra virgin
  • ½ cup shelled walnuts, toasted lightly
Tarator Sauce:
  • 1 large clove garlic, minced
  • 3 Tablespoons tahini
  • 3 Tablespoons lemon juice
  • 1 cup Yogurt, Greek
  • ½ teaspoon paprika, smoked
  • salt, Kosher
  • pepper, black fresh ground
  1. Preheat oven to 400ºF convection or 375º bake
  2. Line a baking sheet with parchment paper and season salmon with 2 Tablespoons olive oil, Kosher salt and fresh ground black pepper.
  3. Place the fennel fronds on the baking sheet and place seasoned salmon on top of fennel fronds. Cover the salmon with another piece of parchment paper and roast in preheated oven for 10-15 minutes until the salmon is medium rare.
  4. While salmon is roasting, make the Tarator Sauce. Combine, garlic, tahini, lemon juice, yogurt, paprika, salt and pepper in a small bowl, whisking until smooth.
  5. Remove the salmon from the oven, and transfer it to a serving platter. Spoon the Tarator sauce on top and spread it over the fish with the back of the spoon.
  6. Garnish the fish with the green beans, cherry tomatoes, red onions, pomegranate seeds and walnuts.
  7. Sprinkle the dish with cilantro, lemon juice, a drizzle of olive oil and salt and pepper.
  8. Serve at room temperature.
Recipe by Salty Fig at http://www.saltyfig.com/2014/12/oven-roasted-salmon-with-tarator/