From above, a wide white plate holds a swoosh of pale whipped feta cream topped with blush-pink salmon fillets, dark grill-kissed zucchini ribbons curled into loose nests, scattered ruby pomegranate seeds, chopped pistachios, mint leaves, dill fronds, lemon zest, and a glossy drizzle of deep garnet pomegranate reduction.

Sumac Salmon with Whipped Feta Tahini and Charred Zucchini Ribbons

Name: Sumac Salmon with Whipped Feta Tahini and Charred Zucchini Ribbons
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 fillets (about 6 oz each) salmon fillets skin-on, patted dry; 2 medium zucchini shaved into long ribbons with a peeler; 4 oz feta cheese crumbled; 2 tbsp tahini; 2 tbsp full-fat Greek yogurt; 2 tbsp pomegranate seeds; 2 tbsp pistachios chopped and lightly toasted; 2 tbsp fresh mint torn; 1 tbsp fresh dill chopped; 1 lemon zested and juiced; 1 small clove garlic finely grated; 1 1/2 tbsp pomegranate molasses; 2 tsp sumac; 1/2 tsp Aleppo pepper; 1/2 tsp ground cumin; 2 1/2 tbsp extra-virgin olive oil divided; 3/4 tsp salt divided; 1/2 tsp black pepper

Silky, smoky, tangy salmon with dramatic summer flair.

Category Main Course

Prep 20 minutes

Cook 12 minutes

Style Middle Eastern

Technique Blending

Diet Friendly Keto

Daily recipe · August 12, 2026

A little about this dish

This warm-weather keto dish leans into peak summer produce without falling back on the usual grilled skewer routine. Juicy salmon is glazed with tangy pomegranate molasses and sumac, then paired with charred zucchini ribbons and a whipped feta-tahini cream brightened with mint and lemon. A shower of toasted pistachios and herbs makes it feel fresh, luxurious, and very photogenic while staying low-carb and deeply satisfying.

Ingredients (for 2)

Salmon fillets — 2 fillets (about 6 oz each) — skin-on, patted dry
Zucchini — 2 medium — shaved into long ribbons with a peeler
Feta cheese — 4 oz — crumbled
Tahini — 2 tbsp
Full-fat greek yogurt — 2 tbsp
Pomegranate seeds — 2 tbsp
Pistachios — 2 tbsp — chopped and lightly toasted
Fresh mint — 2 tbsp — torn
Fresh dill — 1 tbsp — chopped
Lemon — 1 — zested and juiced
Garlic — 1 small clove — finely grated
Pomegranate molasses — 1 1/2 tbsp
Sumac — 2 tsp
Aleppo pepper — 1/2 tsp
Ground cumin — 1/2 tsp
Extra-virgin olive oil — 2 1/2 tbsp — divided
Salt — 3/4 tsp — divided
Black pepper — 1/2 tsp

Preparation

Step 1 — 🧀🥄🍋

Blend the feta, tahini, Greek yogurt, 1 tbsp lemon juice, half the lemon zest, grated garlic, 1 tbsp olive oil, and 2 tbsp water until smooth and fluffy. Scrape into a bowl and chill.
Step 2 — 🐟✨🌶️

Rub the salmon fillets with 1 tsp sumac, Aleppo pepper, cumin, 1/2 tsp salt, black pepper, and 1/2 tbsp olive oil until evenly coated.
Step 3 — 🥣🍎🍋

Stir together the pomegranate molasses and 1/2 tbsp lemon juice in a small bowl. Set aside.
Step 4 — 🥒🌿🫒

Gently toss the zucchini ribbons with 1/2 tbsp olive oil, 1/4 tsp salt, the remaining 1 tsp sumac, and a little chopped dill.
Step 5 — 🔥🐟🍳

Heat a grill pan or heavy skillet over medium-high heat. Cook the salmon skin-side down for 4 to 5 minutes until the skin is crisp and the fish is mostly cooked through.
Step 6 — 🔄🍯🐟

Flip the salmon, cook for 1 minute, then brush with the pomegranate glaze. Cook 30 to 60 seconds more until glossy and lightly caramelized. Transfer to a plate to rest.
Step 7 — 🥒🔥👌

Cook the zucchini ribbons in the same hot pan in loose batches for 30 to 60 seconds per side until lightly blistered but still bright and slightly crisp.
Step 8 — 🍽️🧀🎨

Swoosh half of the whipped feta tahini onto each plate.
Step 9 — 🥒🐟🍴

Twirl the zucchini ribbons into nests and place them beside or partly under the salmon. Set the salmon fillets on top.
Step 10 — 💎🌿🍋

Top with pomegranate seeds, pistachios, remaining dill, torn mint, and the rest of the lemon zest. Drizzle with any pan juices or extra olive oil and serve right away.

A final fox tip

For an even smokier finish, briefly torch the glazed salmon after plating if you have a kitchen torch. If pomegranate molasses is unavailable, reduce 1/4 cup unsweetened pomegranate juice with a tiny splash of vinegar until syrupy, though the bottled version is easiest. To keep the dish firmly keto, use pomegranate seeds as a garnish rather than a heavy topping. This also works beautifully with arctic char or halloumi for a vegetarian variation.