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Sheet Pan Tahini Salmon Dinner

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

  • Haven's Kitchen Golden Turmeric Tahini

  • 3 lb center cut of fresh salmon, cut into 4 equal filets

  • Lemon, cut into wedges


Step 1

Preheat your oven to 425°F

Step 2

Toss the potatoes with salt and olive oil and place cut side down on a baking sheet. Bake for 15 minutes, until golden brown

Step 3

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

Step 4

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

Step 5

Remove from the oven and give it another squeeze of Tahini, and a pinch of flaky salt. Serve with lemon wedges

Golden Turmeric Tahini

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