Go Back
+ servings
tahini ginger salmon on a sheet pan with sesame asparagus
Print Recipe
4.78 from 9 votes

Tahini Ginger Salmon with Sesame Asparagus

Your weeknight dinners just got easier and healthier with this tahini ginger salmon with sesame asparagus! It's one full meal packed with flavor and nutrients. I can't wait for you to try it!
Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Dinner
Cuisine: American, Asian
Diet: Gluten Free
Keyword: asparagus, ginger, salmon
Servings: 4 people
Calories: 306kcal


For the sauce:

  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons coconut aminos
  • 2 tablespoons tahini
  • 1 tablespoon raw honey
  • 1 teaspoon fresh grated ginger about 2 inch knot
  • 1 cloves garlic minced
  • 2 teaspoons rice vinegar reserved until the end

For the asparagus and salmon:

  • 1 lb asparagus washed and woody ends trimmed
  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon salt
  • 1 clove garlic minced
  • 1 teaspoon sesame seeds plus more for topping
  • 4 4 ounce salmon filets
  • Chopped chives for serving optional


  • Preheat the oven to 425°F. Line a large baking sheet with foil and set aside. Whisk all of the sauce ingredients, except for the rice vinegar, in a medium bowl and set aside.
  • Place the asparagus on one side of the sheet pan and drizzle with olive oil then sprinkle with 1/2 teaspoon salt and garlic. Toss to coat the asparagus evenly then arrange them in an even layer on one side of the sheet pan. Sprinkle the sesame seeds evenly on top of the asparagus.
  • Add the salmon to the sheet pan and spoon 1/2 of the sauce over the salmon. I recommend spooning/pouring it over the salmon (without touching the salmon) then using a pastry brush or the back of the spoon to spread it out. We're using the sauce after it's cooked so this avoids cross contamination by not spreading and putting the brush back in the sauce.
  • Bake in the preheat oven for 8-10 minutes, until the salmon flakes. Turn the broiler to high and broil until the salmon is glazed and starting to bubble, about 1-2 minutes. Watch it closely because the honey in the sauce can burn quickly. The salmon should flake and reach an internal temperature of 145°F.
  • Remove the pan from the oven then stir the 2 teaspoons of reserved vinegar with the remaining sauce. Drizzle it over the salmon and asparagus before serving. Garnish with chives if desired.



Store: store in an air-tight container in the fridge for up to 3 days


Serving: 1serving | Calories: 306kcal | Carbohydrates: 13.6g | Protein: 27.3g | Fat: 16.5g | Cholesterol: 52mg | Sodium: 821mg | Fiber: 3g | Sugar: 6.5g