Salmon with roasted spring vegetables and green tahini
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
In your bag
- 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)
Calories: 720, Protein: 47g, Fiber: 8g, Total Fat: 48g, Monounsaturated Fat: 24g, Polyunsaturated Fat: 15g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 800mg, Carbohydrates: 31g, Added Sugar: 0g.