Description
This Salmon Quinoa Bowl with Tahini Dressing is a nutritious and flavorful meal combining protein-rich salmon, fiber-packed quinoa, and roasted vegetables. Enhanced with a creamy, lemony herb tahini sauce, this recipe is perfect for a healthy dinner or a convenient packed lunch.
Ingredients
Scale
Salmon Quinoa Bowl
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 2 pieces of salmon, fresh (about 4-6 ounces each)
- 2 cups broccoli florets (or other veggies – see notes)
- 1 large bell pepper, cored and chopped (or other veggies – see notes)
- 1 Tbsp olive oil, divided
- Salt and pepper, to taste
Lemon Herb Tahini Sauce
- 1/4 cup tahini
- 1 Tbsp olive oil
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 2 cloves garlic
- 3 Tbsp lemon juice
- 1/2 tsp maple syrup
- 2 Tbsp hot water (adjust as needed)
- Salt and pepper, to taste
Instructions
- Preheat and prep vegetables: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper. Chop the broccoli florets and bell pepper into smaller, bite-sized pieces while the oven heats.
- Cook quinoa: If using dry quinoa, rinse it first. Cook 1/3 cup dry quinoa with just under 2/3 cup water according to package instructions or preferred method until fluffy and water is absorbed. Set aside once cooked.
- Roast vegetables: Place the chopped vegetables on the lined baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Toss to coat evenly and spread them out into a single layer. Roast in the oven for 15 minutes.
- Make tahini sauce: While the veggies roast, add tahini, olive oil, parsley, dill, garlic, lemon juice, maple syrup, hot water, salt, and pepper to a food processor or blender. Blend until smooth, adding more water as needed to reach a creamy, pourable consistency. Adjust seasoning to taste.
- Add and cook salmon: After the initial 15 minutes, remove the baking sheet from the oven. Make space on the baking sheet next to the partially roasted vegetables and place the salmon fillets there. Brush the salmon with the remaining olive oil and season with salt and pepper. Return the baking sheet to the oven and roast for an additional 12-15 minutes, depending on thickness and preferred doneness, until salmon is cooked through and vegetables are tender and lightly browned.
- Assemble bowls and serve: Remove the salmon and vegetables from the oven. Divide cooked quinoa evenly between two bowls, top each with roasted vegetables and one salmon fillet. Drizzle the lemon herb tahini sauce over everything. Serve immediately and enjoy!
Notes
- You can substitute or add other vegetables like zucchini, carrots, or asparagus based on preference or seasonality.
- Adjust the amount of hot water in the tahini sauce to achieve your desired sauce thickness.
- Make sure not to overcook the salmon to keep it tender and moist.
- This recipe is ideal for meal prep; store components separately to maintain freshness.
