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Sumac Roasted Salmon with Quinoa Salad and Tahini Sauce

© 2024 |

© 2024 |

Looking for a simple meal to put together in under 30 minutes? Try this exotic Middle Eastern inspired baked salmon that will leave you feeling satisfied, with a delightful quinoa salad that's packed full of healthy goodness. Throw in some olives if you desired. You can use smaller salmon pieces, but cooking a whole piece of fillet is much cheaper.
Sumac is a tart crimson-coloured spice that's a staple of Middle Eastern and Mediterranean cuisines. It has a sour, floral tang that's a bit like lemon or lime but isn't quite as astringent.

Quinoa SaladRoasted Salmon
  • 100 g Tri-colour quinoa, rinsed in cold water and drained
  • 3 tbsp Dill, chopped
  • 2 tbsp Mint leaves, chopped
  • 2 Spring onions, chopped
  • 150 g Strawberries, diced
  • 1 tbsp Freshly squeezed lemon juice
  • 2 tbsp Extra-virgin olive oil
  • Salt and pepper
  • 750 g Salmon fillet, skin-on, pin-boned
  • 2 tsp Sumac
  • 3 tbsp Extra-virgin olive oil
  • 1/2 tsp Sea salt
  • 150 g Greek-style yoghurt
  • 2 tbsp Tahini
  • 2 Garlic cloves, peeled and minced
  • 1 tbsp Freshly squeezed lemon juice
  • Lemon wedges
  1. To make the salad, bring a large saucepan of water to the boil. Add quinoa, return to the boil over high heat. Reduce heat to medium-low. Cover and cook for 12-15 minutes until just tender. Drain in a mesh sieve and cool to room temperature, fluffing the quinoa with a fork.
  2. Combine chopped dill, mint and spring onion in a bowl. In a large salad bowl, add quinoa, strawberries, and 3/4 of the herb mixture. Drizzle with the lemon juice and olive oil. Gently toss to combine. Season with salt and pepper.
  3. Preheat oven to 200C/400F. Lightly grease a large baking tray with olive oil. Place salmon skin-side down on the tray and sprinkle with the sumac, then drizzle with olive oil. Season with sea salt. Bake for 15-18 minutes or until salmon is almost cooked through.
  4. Meanwhile, whisk together the yoghurt, tahini, minced garlic and lemon juice in a bowl until combined. Season to taste.
  5. Top the salmon with remaining herb mixture and serve with quinoa salad, tahini sauce and lemon wedges.

© 2024 |

© 2024 |


The Velvet Runway 11/6/24 12:19

This looks amazing; and I love that it's so quick to prepare.
Julia x

DEZMOND 11/6/24 13:05

That reminds me that I have to buy some quinoa, although I do much prefer millet.

Tom 11/6/24 13:30

...this looks like a delicious meal.

Lola Martínez 11/6/24 13:58

Me gusta la idea de cocinar el salmón entero, yo prefiero el pescado así. No conozco el zumaque, pero tal y como lo has descrito le debe ir muy bien a la receta.

Anonymous 11/6/24 14:45

Yummy -Christine

Brian's Home Blog 11/6/24 15:20

Yummy salmon, I would eat it all!

LoveT. 11/6/24 16:09

A feast for the senses, it looks delicious.

The-FoodTrotter 11/6/24 20:51

I love the sourness of the sumac, it's so intense and flavourful! I bet it tastes wonderful :)

Ben | Havocinthekitchen 11/6/24 22:04

Beautifully cooked salmon with a Mediterranean vibe, and this tasty quinoa salad can be great on its own!

David M. Gascoigne, 11/6/24 23:11

We often have quinoa salad so all that remains is to add the salmon.

Citu 12/6/24 00:53

Gracias por la receta. Te mando un beso.

caroline 12/6/24 11:56

Wow, this recipe looks absolutely delicious! I can't wait to try it out this weekend. Thanks for sharing🤗!I recently discovered FoodHub, and it's been a game-changer for me! I love how easy it is to find new recipes, meal ideas, and even local restaurants all in one place. It's like having a personal foodie guide at my fingertips!

Cooking Julia 12/6/24 21:13

I love salmon and with this salad, it must be even better.

Anonymous 16/6/24 19:33

A lovely and incredibly healthy meal! I love salmon — probably the fish I cook most often! David (C&L)


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