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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 3 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 932kcal
Author: Cheryl Whyte


  • Chopping Board & Sharp Knife
  • Baking Tray (Sheet)
  • Skillet or Frying Pan
  • 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 teaspoon Black Pepper Freshly Ground
  • 2 Salmon Fillets Skin off if you'd prefer
  • 250 g Cooked Puy Lentils
  • 140 g Cavolo Nero (Lacinato Kale) Washed, touch rib removed and thinly sliced
  • 2 teaspoon 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 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 Tahini
  • 2 tablespoon Lemon Juice
  • ¼ teaspoon Fine Sea Salt
  • teaspoon Ground Cinnamon
  • teaspoon 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 teaspoon 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: 932kcal | Carbohydrates: 63g | Protein: 57g | Fat: 53g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 1713mg | Fiber: 14g | Sugar: 13g
Course | Dinner, Lunch, Salad
Cuisine | English
Keyword | Salmon Recipes, Sweet Potato Crisps, Tahini Dressing, Warm Salads
DID YOU MAKE THIS RECIPE? Tag @therealfoodgeek and hashtag it #therealfoodgeek so I can see all your delicious eats!