Anti Inflammatory Za'atar-Tahini Whole Wheat Pasta with Salmon & Spinach
Every ingredient in this bowl is pulling double duty — tasting incredible while also working hard for your body. Omega-3-rich salmon sits on top of whole wheat pasta tossed in a silky tahini sauce brightened with fresh lemon juice and earthy za'atar, a spice blend loaded with thyme, sumac, and sesame that has been celebrated for its antioxidant properties for centuries. Wilted baby spinach and extra virgin olive oil round out a lineup that reads like a greatest-hits list of foods known to support a low-inflammation lifestyle. The tahini sauce comes together in one bowl with just a whisk, and the whole dish is on the table fast enough for a weeknight without feeling like a compromise. Searing the salmon in the same skillet you use for the garlicky spinach keeps cleanup minimal and layers in deep, savory flavor at every step. Serves four, so it's just as good for a relaxed dinner party as it is for meal-prepping lunches you'll actually look forward to eating. A squeeze of lemon over the top right before serving ties everything together with a brightness that makes the whole dish pop.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz whole wheat pasta (spaghetti or linguine)
- 1 tsp salt, plus more for pasta water
For the sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp za'atar
- 2 garlic cloves, finely minced
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (about 5 oz each), skin-on or skinless
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the spinach
- 5 oz baby spinach
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tsp za'atar, for sprinkling (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the whole wheat pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- 2
While the pasta cooks, whisk together the tahini, 3 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp za'atar, minced garlic, 1 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. The sauce will be thick; set it aside.
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