Ping Diet · https://pingdiet.com/lemon-tahini-salmon-bowl
Lemon-Tahini Salmon Bowl
Roasted salmon on quinoa with roasted broccoli and red pepper, finished with a quick lemon-tahini sauce. Dinner for two in about 25 minutes.
Developed by the Ping Diet team
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 2 bowls
Ingredients
2 servings
- 2 salmon fillets, 5 oz each
- 2 cups broccoli florets
- 1 red bell pepper, cut into strips
- 1 tbsp olive oil
- salt
- black pepper
- 2 cups cooked quinoa
For the sauce
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp warm water, plus more to thin
- salt, a pinch
Method
- Heat the oven to 400°F (205°C) and line a sheet pan with parchment.
- Toss the broccoli and pepper with the olive oil and a pinch of salt and pepper and spread them out on one side of the pan. Roast for 5 minutes.
- Season the salmon with salt and pepper and add it to the other side of the pan. Roast for 10 to 12 minutes more, until the salmon flakes easily and reaches 145°F inside.
- While it roasts, whisk the tahini, lemon juice and a pinch of salt. It will seize and thicken; whisk in warm water a tablespoon at a time until it's pourable.
- Divide the quinoa between two bowls, add the vegetables and salmon, and drizzle with the sauce.
Food safety and storage
- Cook salmon to 145°F, or until it's opaque and flakes with a fork.
- We'd eat leftovers within 3 to 4 days, the window USDA gives for most refrigerated leftovers.
Nutrition per serving (estimate)
716 kcal · protein 43 g · carbs 53 g · fiber 10 g · fat 38 g · sugars 6 g · sodium 147 mg
Estimated from USDA FoodData Central; salt and pepper to taste not counted. Values change with brands and portion sizes.