NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Cooked quinoa

1 tsp Olive oil

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Tahini

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets, sliced red bell pepper, and zucchini with olive oil, garlic powder, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly charred.

• 4

  While vegetables roast, season the salmon fillet with a pinch of salt and pepper.

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.

• 6

  In a small bowl, whisk together the lemon juice and tahini until smooth.

• 7

  Assemble the bowl by placing the cooked quinoa at the bottom, followed by the roasted vegetables and the pan-seared salmon.

• 8

  Drizzle the lemon-tahini dressing over the entire bowl and serve immediately.