Keto-friendly side of salmon with Tahini dressing

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  • 1 salmon
  • 1 tablespoon of olive oil
  • 1/4 bunch chopped fresh dill
  • 1/3 cup crushed pistachios
  • 1/4 cup pomegranate seeds
  • 1 lemon juice
  • 2 tablespoons of walnut oil
  • 1 pinch of salt and pepper * to taste

Dressing tahini

  • 2 tablespoons of tahini
  • 1/2 garlic cloves, minced
  • 1 lemon juice
  • 1/2 teaspoon of cumin powder
  • 1/3 cup of water
  • 1 pinch of salt and pepper * to taste


  1. Preheat your oven to 180C.

  2. Line a large baking sheet (long enough to hold the fish) with baking paper. Put the fish on the tray. Drizzle a little olive oil over the fish. Bake for 20 minutes shortly, or until cooked to your liking. Remove from the oven and let rest for 5 minutes.

  3. Dressing tahini: In a bowl, combine the tahini and minced garlic. Add the lemon juice and cumin, and stir. Slowly add water until desired consistency is reached. Season to taste with salt and pepper.

  4. In a bowl, gently mix the dill, pistachios, and pomegranate seeds. Spread the mixture over the fish and drizzle the fish with the lemon juice, walnut oil, and tahini. Season with salt and pepper and serve.


Scott Gooding's Keto Diet Cookbook, Photographs by Guy Bailey is published by Hachette Australia.

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