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Plate of salad with a pan-fried salmon fillet and a dollop of roasted garlic tahini

Pan-Fried Salmon Rainbow Salad with Roasted Garlic Tahini

Summer may be long behind us as we fast approach the festive season, but that doesn't mean salads should take a back seat. This Pan-Fried Salmon Rainbow Salad is nutrient-dense and flavour-packed. Oh and the Roasted Garlic Tahini Dressing is finger-licking delicious.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Course Dinner, Lunch, Salad
Cuisine English
Servings 2
Calories 932 kcal


  • Chopping Board & Sharp Knife
  • Baking Tray (Sheet)
  • Skillet or Frying Pan
  • Large Bowl
  • Smaller Blender (Or small bowl and fork to mix Garlic Tahini by hand)


Salmon Rainbow Salad

  • 1 Garlic Clove Whole and skin left on
  • 1 Medium Sweet Potato Scrubbed and sliced into 2 mm thick discs
  • 2 tbsp Extra Virgin Olive Oil Divided
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper Freshly Ground
  • 2 Salmon Fillets Skin off if you'd prefer
  • 250 g ( cups) Cooked Puy Lentils
  • 140 g (2 cups) Cavolo Nero (Lacinato Kale) Washed, touch rib removed and thinly sliced
  • 2 tsp Sesame Oil
  • 2 Beetroot Small dice
  • 4 Radishes Thinly sliced
  • 85 g Edamame Beans I used frozen and thawed. Fresh would be great too.
  • 120 g (1 cup) Cucumber I used baby cucumbers, washed and thinly sliced
  • 2 Spring Onions (Scallions) Washed and thinly sliced
  • Pinch Sesame Seeds

Roasted Garlic Tahini

  • 75 g (¼ cup) Tahini
  • 2 tbsp Lemon Juice
  • ¼ tsp Fine Sea Salt
  • tsp Ground Cinnamon
  • tsp Cayenne Pepper


  • Preheat oven to 180°C/350°F/gas mark 5 and prepare your ingredients.
  • On a large baking sheet, add the garlic clove and arrange the sweet potato discs out on a single layer. Drizzle with 1 tablespoon of the extra virgin olive oil and season with ½ tsp of the salt and ¼ of the pepper. Pop the tray on the top shelf of the oven for 15-20 minutes, flipping halfway through. Once the crisps are nice and crispy, remove from the oven and set to one side.
  • Meanwhile, heat the remaining extra virgin olive oil in a skillet over a medium heat and then add the salmon fillets and season with salt and pepper. Sear for 3 minutes, flip and then sear the other side for 2 minutes. So the fillets don't continue to cook, remove from the pan, put on a plate and place to one side.
  • Next, heat the puy lentils as per packet instructions. I am using the Merchant Gourmet Puy Lentils that take 45 seconds to cook in the microwave.
  • You can now start pulling the rainbow salad together. First, put the cavolo nero in the bowl with sesame oil and rub the leaves between your fingers for a couple of minutes to tenderise them. Add the lentils to the bowl, along with the beetroot, radishes, edamame beans, cucumber and spring onions. Gently toss and set to one side.
  • Now, make the Roasted Garlic Tahini dressing. Grab the garlic clove from the baking tray and squeeze the flesh out into a small blender. Add the tahini, lemon juice, sea salt, cinnamon and cayenne pepper and blend. If you don't have a blender, you can mix all the ingredients together with a spoon in a small bowl.
  • Divide the salad ingredients between two plates and place a salmon fillet on each. Sprinkle with sesame seeds, add a dollop of Roasted Garlic Tahini and then serve and enjoy!


Calories: 932kcalCarbohydrates: 63gProtein: 57gFat: 53gSaturated Fat: 8gCholesterol: 94mgSodium: 1713mgFiber: 14gSugar: 13g
Keyword Salmon Recipes, Sweet Potato Crisps, Tahini Dressing, Warm Salads
Have you tried this recipe? I'd love to see!Mention @therealfoodgeek on IG and tag #therealfoodgeek!