Wild Salmon with Roasted Veggies, Greens & Tahini Drizzle
A deeply nourishing, protein-rich bowl that checks every box: wild salmon for omega-3s, fiber-packed roasted veggies, dark leafy greens, and a creamy tahini dressing to tie it all together. It’s balanced, filling, and built for steady energy.
Ingredients
base:
1–2 cups baby spinach or mixed greens
1/2 cup cooked quinoa (optional for extra fiber + protein)
Veggies:
1 cup Brussels sprouts, halved
1 small sweet potato, cubed
1 cup broccoli florets
1 tbsp avocado oil
Sea salt, black pepper, garlic powder to taste
Protein:
1 wild salmon fillet (about 4–6 oz)
Olive oil, sea salt & pepper for seasoning
Dressing: Creamy Lemon Tahini Drizzle
2 tbsp tahini
Juice of 1 lemon
1 tbsp warm water (more as needed to thin)
1/2 tsp maple syrup
1/2 tsp Dijon mustard
Pinch of garlic powder
Sea salt to taste
Instructions
1. Roast the Veggies
Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potatoes, and broccoli with avocado oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 25–30 min, flipping halfway until golden and tender.
2. Cook the Salmon
Season the salmon with olive oil, sea salt, and pepper. Bake at 400°F for 12–15 minutes, or until just cooked through and flaky. (You can also pan-sear or air-fry it.)
3. Make the Tahini Dressing
Whisk all dressing ingredients in a small bowl until smooth. Adjust water for desired consistency.
4. Assemble the Bowl
In a serving bowl, layer spinach, quinoa (if using), roasted veggies, and top with the salmon fillet. Drizzle with tahini dressing and finish with a sprinkle of hemp seeds, sesame seeds, or microgreens if desired.
Tips
Swap salmon for grilled tofu or tempeh for a plant-based version.
Pre-roast your veggies for the week to build bowls on demand.
Add avocado or a soft-boiled egg for extra healthy fats.