Salmon with roasted spring vegetables and green tahini

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 720 Calories/Serving

30 Minutes

We blended parsley and spinach into nutty sesame paste, seasoned it with lemon and garlic and discovered a new favorite sauce for salmon. Our green tahini is not only incredibly delicious but it’s also a great source of protein, fiber, and minerals.

Ingredients

  • 4 baby carrots
  • 1 fennel bulb
  • 4 asparagus spears
  • 1 zucchini
  • 1 to 2 shallots
  • Fresh flat-leaf parsley
  • 1 lemon
  • Two 6-ounce wild Alaskan salmon fillets
  • 1 tablespoon capers
  • Green tahini (tahini - garlic - lemon juice - parsley - spinach - oil - salt - black pepper)

Instructions

1

Prep the vegetables

  • Scrub the carrots.
  • Rinse the fennel. Trim the root end, cut in half lengthwise and then into ¼-inch thick slices.
  • Trim the ends of the asparagus and cut the spears in half crosswise.
  • Trim the ends of the zucchini, cut in half lengthwise and then on a diagonal into ½-inch-thick pieces.
  • Peel and thinly slice the shallot.
  • Coarsely chop the parsley leaves.
  • Juice the lemon.

2

Cook the vegetables

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the carrots, season with salt and cook, stirring occasionally, until lightly charred, 2 to 4 minutes.
Add the fennel and cook until just tender, about 2 minutes.
Add the asparagus and zucchini and season with salt and pepper and cook until crisp-tender and fennel is caramelized, 6 to 8 minutes. While the vegetables cook, prepare the salmon.

3

Cook the salmon and make the lemon-caper sauce

  • Season the salmon with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until opaque and flakey, 4 to 5 minutes on each side, depending on thickness. Transfer to a plate.
To the same pan, add 1 tablespoon oil or butter if the pan is dry. Add the shallots, season with salt and cook until softened and starting to caramelize, 2 to 3 minutes. Stir in the capers and lemon juice. Remove from the heat, add the parsley, and season with salt and pepper to taste.

4

Serve

Spread the green tahini onto individual plates. Top with the vegetables and the salmon. Then spoon the lemon-caper sauce over the salmon and serve.

Nutrition per serving: Calories: 720, Protein: 47g, Total Fat: 48g, Monounsaturated Fat: 24g, Polyunsaturated Fat: 15g, Saturated Fat: 6g, Cholesterol: 75mg, Carbohydrates: 31g, Fiber: 8g, Added Sugar: 0g, Sodium: 800mg

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