Oh for all things yum. If you’re looking for a warm, yet light, fresh weeknight meal idea look no further, friends. These bowls right here are the whole shebang.
Let’s start with the tahini sauce. If you have even the slightest relationship with hummus this stuff will knock your socks off. I eat it on everything. I mean everything. From green salad dressing to veggie dip to burger topping to sweet potato fry dunking. Tart and garlicky and creamy and oh my golly I just can’t get enough.
So for this recipe today, I just utilized the tahini sauce, which I often keep on hand in the fridge, in a slightly different form: Salmon Bowls. These bowls are as simple as can be to put together and chalked full of so very many nutrients it’s outstanding. But the taste, aaaahhhh, lets go there.
Theres warm farro, for starters. Hearty, nutty, super grain farro that I am so fond of. And then, cool, crisp veggies: spinach, tomato and cucumber..what a match. Topped with a warm, savory, perfectly seasoned salmon fillet nestled right on top. And then, the big guns: tahini sauce drizzled all over the top. Can I please eat this every day of my life?
Really, though, I mean all of those different elements are just out of control yum: cool, warm, crisp, tender, sweet, tart, savory to the max and every bite is just as new and exciting as the last. Fresh Mediterranean flavor in the blink of an eye….I’m so sold!
Pan Roasted Salmon Mediterranean Bowls with Tahini Sauce
notes: tahini is Middle Eastern sesame paste and is available in most supermarkets in the international section. I always find that specialty Mediterranean stores always carry the best quality, but use your favorite brand. Also, I often cook my farro in chicken stock instead of water…this provides and insane amount of flavor.
Ingredients
For the Tahini Sauce
3/4 Cup Whole Milk Greek Yogurt
1/3 Cup Tahini *see note above
3 Tablespoons Lemon Juice
2 Garlic Cloves, grated or pressed
1/2 Teaspoon Kosher Salt or Sea Salt
For the Salmon + Bowls
2 Tablespoons Olive Oil
1 Pound Salmon Fillet, preferably Wild Caught, seasoned liberally with salt and pepper
1/2 Tablespoon Mediterranean Seasoning
2 Cups Cooked Farro, cooked according to package directions *see note above
Baby Spinach Leaves
Halved Cherry Tomatoes
Thinly Sliced Baby Cucumber
Thinly Sliced Red or White Onion
Directions
For the Tahini Sauce
Whisk all ingredients together in a medium sized bowl. Can be made head and stored in the fridge for up to 5 days.
For the Salmon + Bowls
Preheat oven to 400. Heat oil in a nonstick skillet over medium high heat. Sprinkle the salmon with mediterranean season and add salmon, skin side up, to the skillet. Cook until lightly browned, about 1-2 minutes. Flip salmon over, transfer pan to the oven, and roast until salmon is cooked through, about 5-7 minutes.
When salmon has finished cooking build your bowls: Add farro, spinach, tomatoes, cucumber and onion to your serving bowls. Top with salmon, cut into individual servings if needed, and finish with a generous amount of tahini sauce. Serves 4.
nourishedpeach.com 
Oh, yum. I love everything about this ! ☺
Especially the bacon though?? 😉 thanks friend!
Beautiful dish!
Thank you Antonia!
WordPress needs a ‘Love” button for posts like this. I’m drooling all over my laptop just reading the recipe! Thanks for sharing. Yum-may.
What a sweet note…thanks friend!!
I agree that we need a LOVE button. Absolutely delish!!
You are so kind..thanks so much!
Love a dish that has great combo of tasty, healthy and simple. Nice work (:
Thank you very much!
The farro must be the type of rice. It looks like arborio or risotto rice. Looks great.
Thank you! Farro is actually it’s own grain…slightly similar to barley. You can find it at most markets in the whole grain section.
I learn something new every day. Thank you.
I want to have this and I don’t even like fish! I’m giving this recipe to my younger son and then telling him to invite Mr. C and me for dinner when he makes it! He’s the salmon king.
Well now that’s a compliment! Hope you guys enjoy it!
This was amazing. A couple tips… I used the juice of a whole lemon, probably closer to 6 T of lemon juice. Also needed to add about a half a cup of water to the sauce. I got my med seasoning from Cub and it’s delicious. My kids loved this too. This is a staple Missy- love it!!
Yay! Thank you so much for sharing your tips…so great!
What a winning combination – thank you for sharing!
Thanks so much!
This recipe combines all of my favorite flavors, textures, and colors. What a mouth-watering idea!
Thanks Dan! What I would give to enjoy this for dinner with you!
I love your blog…I wanted to nominate you for the Mystery Blogger award. If you would like to participate, just follow this link and it will tell you all about it. It really is to spread the word of your blog and get to know your fellow bloggers! https://cravelife.org/2016/11/12/mystery-blogger-award/
How incredibly kind of you…I’m so flattered! Can’t wait to read your post as I, too, really enjoy following along with you. Thank you!
You are completely welcome! I love your posts and have told others too 🙂
I am making this tonight! So excited!
How long do you keep Tahiti? I had some from a few months ago in the fridge, but bought new. Just wondering how long you keep it.
If the expiration date is ok and it’s not dry I would think it would be ok. If there is enough moisture/oil and its stirrable I will use it after a month for sure! I hope you enjoyed it!