Za’atar salmon and tahini from Ottolenghi Test Kitchen - Shelf Love (page 119) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • lolako on February 25, 2026

    Served as a last minute dinner party. Very easy assembly. Accidentally bought salmon fillets with no skin. I don't think that made any difference. The sauce comes together quickly. Guests loved it. Also accidentally put in all the lemon juice in the sauce instead of dividing it. It might have made the difference of the sauce being creamy as some have said it was too dry. I also made the sauce about a half hour in advance. That let any of the lumps from the tahini disintegrate in the liquid. A quick whisk, then pour in the pan. I thought it could have used a little salt, although none of the guests agreed with my assessment. Served on a bed of orzo.

  • hashi on September 10, 2025

    This had great flavors and was super rich. I’m not sure about the baked tahini. It got a little clumpy, but that may have been user error. I might try this again with a big, fresh salad.

  • paulabee on January 26, 2025

    this is good, and I enjoyed it enough as written, although I probably won't make it again. To my taste, baking the tahini sauce doesn't do much for it, and it would have been better simply drizzled over the salmon at the end. Likewise I prefer a low and slow approach to roasting salmon (rather than the hot blast). That said, the spice combo is great and the flavors all work well together!

  • anya_sf on August 05, 2024

    Easy to make and my family enjoyed it. I used 12 oz spinach and next time I will use even more, wilting it in batches so it will fit. Served with Ina's couscous and peas.

  • mharriman on July 07, 2024

    After reading EYB reviews, I had to try this, and it’s superb! My husband commented how outstanding it was more than once during and after dinner. As others mentioned, it’s easy to prep and cook. I served mine with a Mideastern kidney bean, mint, and shallot salad and my go-to Everyday Palestinian salad from Persiana Everday. Fantastic evening meal on a scorching July day.

  • Lsblackburn1 on June 30, 2024

    This only took about 10 minutes to prep - so easy and delicious. We packed it up and took it to the park for a picnic. Travelled well and doesn’t need to be eaten super hot.

  • jdejong on February 11, 2024

    Living in the Pacific Northwest, we eat a lot of salmon. This is the first time I have paired tahini with salmon and admit to being a bit skeptical about the combination. I made the recipe as written with the exception of the baby spinach. We did not have any, so I used broccoli florets. It was simply delicious! The za’atar complimented the flavors of the sockeye salmon and the tahini sauce coated and clung to the broccoli and added richness to the dish. I want to make a big helping of the broccoli with tahini again (maybe with cauliflower!) I served it with basmati rice. A satisfying meal with very little effort.

  • dosojosazules on April 16, 2023

    Good meal. Tahini and salmon pair well together. Seasoning is mild. Agree with notes below to add more water. My sauce ended up very thick. I spooned it out and added a bit more water. Salmon was overcooked but my cut wasn’t the fattiest. Would get a fattier cut or bake maybe total of eight minutes next time.

  • TrishaCP on January 06, 2023

    This was really simple to prepare as well as really delicious, even omitting the garlic that I currently can’t eat!

  • DFarnham on January 18, 2022

    Delicious and simple to prepare. I think next time I will double the sauce and add more greens ( I used kale). The sauce is so yummy but it does get quite thick, so I will still probably add a little extra water as well. Definite repeat.

  • Pimlicocook on November 20, 2021

    Very quick and easy, all in one pan - and with a double helping of spinach, a meal in itself. I’ve seen tahini and fish in a few books now - Claudia Roden has one, too - but this is the first time I’ve tried it. It’s a lovely combination

  • KarinaFrancis on November 07, 2021

    Yum! This was so good, so easy and very easily achievable on a weeknight. Next time I’d add a little more water to the tahini before baking because I like a lot of sauce

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