- 6oz or 8oz salmon (separate into 2 fillets)
- 1/2 tbsp stone ground mustard
- 1 tsp minced garlic
- 1 TBSP lemon juice
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup uncooked quinoa
- 1/2 tablespoon 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 for veggies
- 1/4 cup tahini
- 3 TBSP fresh squeezed lemon juice
- 2 TBSP rice vinegar
- 1–2 TBSP non-dairy milk, for thinning
- 1/2 tsp salt, to taste
Roast the veggies: 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.
Prepare the grain: Meanwhile, cook the grains according to package instructions. You can follow these instructions for Instant Pot Quinoa.
Prepare the sauce: Add tahini, milk, lemon juice, rice vinegar and salt in a small bowl; whisk vigorously until combined. Set aside.
Make the salmon: Preheat oven for broiling (400F) and place oven rack about 6″ from broiler. Slice salmon fillet into four equal strips and pat dry with paper towel. Place 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.
Assemble: In a medium serving bowl, cooked grains, layer in roasted veggies, cooked salmon and top with lemon tahini.
This bowl is best eaten fresh, but leftovers will keep in fridge for a couple days.
See notes in post for FAQ’s.
Nutritional information does not include sauce.
- Serving Size: 1/2 of recipe
- Calories: 609
- Sugar: 15
- Sodium: 172
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 74
- Fiber: 18
- Protein: 35
- Cholesterol: 71