Double Lebanese Tarator Salmon & Herby Nut Topping

Name: Double Lebanese Tarator Salmon & Herby Nut Topping with Roast Sweet Potatoes & Green Salad
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 2 Sweet Potato; ½ Red Onion; 1 packet Coriander; 1 Garlic; 1 Lemon; 1 packet Walnuts; 1 sachet Sesame Seeds; 1 Greek-Style Yoghurt; 560 g Salmon; 1 packet Mixed Salad Leaves; 1 drizzle olive oil

with Roast Sweet Potatoes & Green Salad

Julian PaunczUpdated on August 26, 2026

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Calories

:

1010 kcal

Protein

:

71.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Walnut
Sesame
Milk
Fish
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Gluten
Walnut
Wheat
Crustaceans
Molluscs

Give your seafood routine a texturally spectacular upgrade with perfectly seared salmon, drizzled in a creamy, Lebanese-inspired tarator sauce and crowned with a crunchy herby nut topping. Roast sweet potatoes are on standby to soak up all that rich, saucy goodness, while a crisp green salad cuts through the decadence beautifully.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Sweet Potato

½

Red Onion

1 packet

Coriander

1

Garlic

1

Lemon

1 packet

Walnuts

(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)

1 sachet

Sesame Seeds

(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)

1

Greek-Style Yoghurt

(Contains: Milk)

560 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories1010 kcal

Energy (kJ)4210 kJ

Fat63.6 g

of which saturates11.3 g

Carbohydrate36.2 g

of which sugars15.9 g

Dietary Fibre10.6 g

Protein71.3 g

Sodium160 mg

Potassium11.5 mg

Calcium129 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil,
season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

2

• Meanwhile, finely chop red onion (see ingredients),
coriander and garlic.
• Roughly chop walnuts.
• Slice lemon into wedges.

3

• Crush sesame seeds and garlic with a mortar and
pestle.
• Transfer crushed sesame seeds and garlic to
a small bowl, then add Greek-style yoghurt, a
squeeze of lemon juice and a drizzle of olive oil.
Season with salt and pepper and set aside.

TIP: If you don’t have a pestle and mortar, you can
combine ingredients in a food processor.

4

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Pat salmon dry with a paper towel and season both
sides with salt and pepper.
• When oil is hot, cook salmon, skin-side down first,
until just cooked through, 2-4 minutes each side.Cook in batches if your pan is getting crowded.

TIP: Patting the skin dry helps it crisp up in the pan!

5

• In a second small bowl, combine onion, coriander,
walnuts, a drizzle of olive oil and generous squeeze
of lemon juice. Season to taste.

6

• In a medium bowl, combine mixed salad leaves,
a drizzle of olive oil and a good squeeze of lemon
juice. Season to taste.
• Divide salmon, roast sweet potatoes and green
salad between plates. Top salmon with tarator
sauce and herby topping.
• Serve with any remaining lemon wedges. Enjoy!