Grilled Salmon with Tahini-Herb Sauce and Charred Broccolini

Salmon and tahini might not be an obvious pairing at first glance, but the nutty richness of the tahini sauce actually complements the fish beautifully instead of competing with it. We thin the tahini with lemon juice, garlic, and a bit of water until it turns into a pourable sauce, then finish it with a handful of chopped herbs.

Broccolini gets the same hot-grill treatment as the salmon, picking up a bit of char that plays well against the creamy sauce.

Salmon is one of the better-known sources of omega-3 fats, which is part of why oily fish like this is often recommended within a heart-healthy eating pattern, and tahini contributes more of that same unsaturated fat rather than the saturated kind. Together they make a dinner that's rich-tasting without relying on butter or cream anywhere on the plate, and any leftover sauce keeps well in the fridge for drizzling over grain bowls later in the week.