Salmon Power Bowl
For an easy weeknight dinner or a make-ahead-meal, these Salmon Power Bowls are perfect! With roasted vegetables, tender salmon and the best lemon tahini sauce. Lots of alternatives in this recipe for ways to make this meal dietary friendly - including making it vegan (tofu), or substitute roasted chicken or grilled steak.
Ingredients
Salmon
6 ounces or 8 ounces salmon (separate into 2 fillets)
1/2 tbsp stone ground mustard
1 tsp minced garlic
1 tbsp freshly squeezed lemon juice
1/2 tsp onion powder
1/2 tsp salt and black pepper
Grains
1/3 cup uncooked quinoa or grain of choice (or make it grain free with 1/2 head of riced cauliflower)
2/3 cup water
Veggies
1/2 tbsp olive oil
2 medium parsnips, cut lengthwise into 2” strips
1 cup brussels sprouts, halved
1 small sweet potato, chopped (1” cubes)
Garlic powder and salt, to taste
Dressing
1/4 cup tahini
3 tbsp freshly squeezed lemon juice
2 tbsp rice vinegar
1–2 tbsp non-dairy milk, for thinning (coconut, hemp, etc.)
1/4 tsp salt or to taste
Preheat oven to 375ºF and line sheet pan with parchment paper.
Spread veggies on evenly and drizzle with oil.
Toss on pan to coat.
Sprinkle with garlic powder (about ½ tsp) and salt; toss again and roast veggies for 20-30 minutes, until soft and slightly charred.
Meanwhile, cook the grains according to package instructions or boil cauliflower until tender.
Combine tahini, milk, lemon juice, rice vinegar and salt in a small bowl; whisk vigorously until combined. Set aside.
Increase oven temperature for broiling (400ºF) and place oven rack about 6″ from broiler.
Slice salmon fillet into four equal strips and pat dry with paper towel.
Place salmon skin side down on grease or lined baking sheet.
In a small bowl combine mustard, garlic, lemon, spices then spread mixture over salmon fillets.
Transfer salmon to preheated oven and broil for about 6-8 minutes, until you see the crust start to form. Check after 5 minutes to prevent over-cooking.
Salmon is ready when it flakes away with a fork. Internal temperature should be 145ºF.
In a medium serving bowl, cooked grains or cauliflower, layer in roasted veggies, cooked salmon and top with lemon tahini.