Pan Roasted Salmon Mediterranean Bowls with Tahini Sauce

SONY DSCOh 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.


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


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.

27 thoughts on “Pan Roasted Salmon Mediterranean Bowls with Tahini Sauce

  1. 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.

  2. 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!!

  3. 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.

    1. 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!

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