Baked Lemon Pepper Salmon with “Cream” Sauce


From Joy McCarthy's new book Joyous Health, this lemon-infused salmon is bright and fresh, just perfect for a cold winter's day.

Baked Lemon Pepper Salmon with


2 salmon filets, 6 oz or 170 g each
1/2 Juice from half a lemon
1 tsp sea salt and freshly ground pepper , for seasoning
2 tbsp (30 mL) extra-virgin olive oil
1 grated zest and juice of 1 lemon
1/4 cup (60 mL) tahini
1 tbsp (15 mL) honey
1 tsp a sprinkle or two of sea salt and lots of freshly ground pepper


  1. Preheat oven ot 350 F (180 C)
  2. Place salmon fillets on a baking sheet. Drizzle salmon with lemon juice and season with sea salt and black pepper.
  3. Bake for 10 to 15 minutes or until the inside of the fish is no longer dark pink.
  4. Meanwhile, make the sauce. In a small bowl, stir together oil, lemon zest, lemon juice, tahini and honey.
  5. Season with sea salt and pepper.
  6. Arrange backed salmon on plates and drizzle with sauce.

This recipe is dairy-free and gluten-free!

Cook Time: 15 Minutes

Serving Size: Serves 2


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