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Fish/Seafood

Grain-Free Salmon Glow Bowls with Lemon Tahini Sauce

It’s hard to believe that there could be so many superfoods together in one bowl. If you’re longing to eat something that will make you radiantly glow with health and happiness, this is it.  This nutrient-packed meal is full of all the things your body needs to work at its optimal level, and empty of the things that leave you feeling zapped. 

Cleansing greens, powerful protein and super healthy fats come together in this eye-and-mouth-pleasing glow bowl that is both filling and quite delectable. Most bowl recipes include some sort of grain for the “base” layer, but not this one. With this bowl, you’ll see (and taste) that there’s a time for grains and there’s a time for GREENS. 

Ingredients:

Bowl:

2 wild salmon fillets

1 sweet potato, diced

1 bunch of kale, torn into small piece

1 bunch asparagus, cut into 2-inch pieces

1 avocado, diced

¼ c. feta cheese, crumbled

3 Tbsp. olive oil

Tahini sauce

Salt and pepper

Green onions and jalapenos, for garnish (if desired)

Preheat the oven to 400 degrees. Place the sweet potato on a large baking sheet. You will need extra room when you cook the kale and asparagus.  Drizzle 1 Tbsp. olive oil over the pieces and mix with your hands to ensure all pieces are coated with oil. Season with salt and pepper. Bake the sweet potatoes for 20 minutes. 

In the meantime, make the tahini sauce. In a small bowl, whisk together all of the ingredients for the tahini sauce and set aside. It’s ready to use!

After the sweet potatoes have cooked for 20 minutes, take them out of the oven. Quickly toss the kale and asparagus in 1 Tbsp olive oil. Season with salt and pepper. Add the kale and asparagus to the baking sheet with the sweet potatoes. Bake for 10 more minutes.

While the veggies are roasting, cook the salmon. First, pat the salmon dry and season both sides with salt and pepper. Then, heat 1 Tbsp. olive oil over medium high heat in a skillet. Cook the salmon skin-side up for about 4 minutes without moving it around. Flip the salmon over carefully and reduce heat to medium. Cook for about 5 more minutes, or until cooked though and flaky. 

To assemble the bowls, divide the roasted veggies into two bowls. Add the avocado and feta cheese. Drizzle the lemon tahini sauce over the veggies and cheese. Place salmon fillet on top. Garnish with green onions and jalapenos, if desired. 

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