Shawarma-Spiced Salmon with Cucumber-Herb Salad

Ali Segersten (author) May 31, 2025
Shawarma Salmon and Cucumber-Herb Salad-1
Shawarma Salmon-1
Shawarma Salmon and Cucumber-Herb Salad-2
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
20 minutes
Servings
4

This flavor-packed, low-carb meal brings the vibrant spices of the Middle East into your kitchen with ease. Salmon fillets are rubbed in a warm shawarma spice blend and oven-roasted until tender, then served over a creamy yogurt-tahini sauce and paired with a refreshing cucumber, tomato, and fresh herb salad. Every bite offers a satisfying balance of richness, crunch, and brightness—without any grains or gluten. Whether you're following a grain-free lifestyle or simply craving a deeply nourishing meal, this dish is as grounding as it is energizing. Serve it for a quick weeknight dinner or a relaxed summer gathering.

Ingredients

Salmon

2 pounds wild salmon fillets
2 tablespoons shawarma seasoning
1 tablespoons lemon juice
1 tablespoons extra virgin olive oil
½ teaspoons sea salt

Salad

1 pounds Persian cucumbers sliced
1 pints cherry tomatoes halved
½ small red onions thinly sliced
½ cups finely chopped fresh dill
¼ cups finely chopped fresh mint
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
½ teaspoons sea salt

Shawarma Sauce

1 cups whole milk greek yogurt
¼ cups sesame tahini
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
½ teaspoons ground cumin
½ teaspoons sea salt
¼ cups finely chopped fresh dill