Sort ingredients
chelseachantell
QR Code
Listen
Pdf
Preheat the oven to 400°F.
In a small bowl, whisk together the honey, tahini, lemon juice, olive oil, salt and pepper. Using a pastry brush or spoon, evenly coat the salmon fillets with the sauce on all sides. Place the fillets in the center of a sheet pan along with the halved lemon, cut side up, and roast for 10 minutes.
After 10 minutes, carefully slide the sheet pan out of the oven and add the chickpeas, couscous, chopped parsley, raisins, pepper flakes in an even layer surrounding the salmon and lemon. Pour the stock over the couscous mixture, and return to the oven. Cook until the salmon is medium-rare and flakes easily with a fork and the couscous is cooked through and tender, 6 to 8 minutes.
To serve, garnish with more parsley and raisins and the za’atar and almonds. Serve with labne or Greek yogurt on the side.