“If you haven’t yet paired fish with tahini, then you’re in for a real treat. This version combines tahini with herbaceous za’atar and sour sumac, our ever familiar but much treasured Test Kitchen staples,” say chefs Yotam Ottolenghi and Noor Murad.

“We strongly recommend using creamy, nutty tahini that’s sourced from countries within the Levant. Eat this shortly after cooking, as cooked tahini doesn’t sit or reheat very well.”

Za’atar salmon and tahini
Za’atar salmon and tahini (Elena Heatherwick/PA)
Za’atar salmon and tahini
Print Recipe
Nutrition Facts
Za’atar salmon and tahini
Amount Per Serving
Calories 507 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 5g31%
Polyunsaturated Fat 11g
Monounsaturated Fat 19g
Cholesterol 83mg28%
Sodium 125mg5%
Potassium 1242mg35%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 1g1%
Protein 36g72%
Vitamin A 5947IU119%
Vitamin C 25mg30%
Calcium 134mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Za’atar salmon and tahini

A quick and delicious fish dish
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 4
Calories: 507kcal
Author: Ottolenghi Test Kitchen


  • Small bowl
  • Sauté pan


  • 4 salmon fillets (600g) skin on and pin bones removed
  • 2 tbsp za’atar
  • 2.5 tsp sumac, use ½tsp extra for sprinkling
  • 60 ml olive oil
  • 250 g baby spinach
  • 90 g tahini
  • 3 garlic cloves crushed
  • 3.5 tbsp lemon juice
  • 1.5 tbsp coriander leaves roughly chopped
  • Salt and black pepper


  • Preheat the oven to 220°C fan.
  • Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle this all over the top of the salmon to create a crust.
  • Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for two to three minutes until just wilted.
  • Top with the salmon, skin side down, and drizzle the top of the fish with two tablespoons of oil. Bake for five minutes.
  • Meanwhile, in a small bowl whisk together the tahini, garlic, two-and-a-half tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.
  • When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another five minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.


Calories: 507kcal | Carbohydrates: 10g | Protein: 36g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Cholesterol: 83mg | Sodium: 125mg | Potassium: 1242mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5947IU | Vitamin C: 25mg | Calcium: 134mg | Iron: 4mg

Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, photography by Elena Heatherwick, is pubished by Ebury Press.

Ottolenghi Test Kitchen: Shelf Love
  • Amazon Kindle Edition
  • Ottolenghi, Yotam (Author)
  • English (Publication Language)

Last update on 2021-10-19 / Affiliate links / Images from Amazon Product Advertising API

You may also be interested in…

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page, or some links may have been sponsored to be included in the article. Affiliate or sponsored links do not influence our editorial or articles published by Wise Living.



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.