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
