High Fructose Corn Syrup Free Za'atar-Tahini Whole Wheat Pasta with Salmon & Spinach
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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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