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.
- 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)
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.
Cook the vegetables
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.
Cook the salmon and make the lemon-caper sauce
- Season the salmon with salt and pepper.
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.
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