Sheet-Pan Honey Tahini Salmon with Chickpeas and Couscous
The secret ingredients to a foolproof dinner? Minimal prep, modest cooking time and almost no cleanup after it’s been devoured. This sheet-pan honey tahini salmon with chickpeas and couscous—courtesy of fashion-designer-turned-home-cook Peter Som—has all three. It also happens to be delicious.
Som, who has dressed everyone from Michelle Obama to Amy Poehler, got into cooking by tapping into his Chinese heritage and his mom’s obsession with French food. It turned out to be the ideal change of pace from the fashion world (lucky for us).
We’ll stick to the dinner thing and let Som do the rest.
¼ cup honey
¼ cup tahini
3 tablespoons fresh lemon juice, plus 1 lemon, halved
2 tablespoons extra-virgin olive oil
Pinch of kosher salt and freshly ground black pepper
2 pounds salmon fillets
One 15-ounce can chickpeas, rinsed and drained
1 cup couscous
¼ cup chopped fresh parsley, plus more for garnish
¼ cup golden raisins, plus more for garnish
⅛ teaspoon crushed red pepper flakes
1¼ cups vegetable or chicken stock (store-bought or homemade)
⅓ cup toasted chopped almonds
1 tablespoon za’atar
Labne or Greek yogurt, for serving
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the honey, tahini, lemon juice, olive oil, salt and pepper. Using a pastry brush or spoon, evenly coat the salmon fillets with the sauce on all sides. Place the fillets in the center of a sheet pan along with the halved lemon, cut side up, and roast for 10 minutes.
3. After 10 minutes, carefully slide the sheet pan out of the oven and add the chickpeas, couscous, chopped parsley, raisins, pepper flakes in an even layer surrounding the salmon and lemon. Pour the stock over the couscous mixture, and return to the oven. Cook until the salmon is medium-rare and flakes easily with a fork and the couscous is cooked through and tender, 6 to 8 minutes.
4. To serve, garnish with more parsley and raisins and the za’atar and almonds. Serve with labne or Greek yogurt on the side.