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Tahini Salmon with Roasted Veggies
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Tahini Salmon with Roasted Veggies

40 minPour 4Nutri-Score B€€€
par @theroamingchef3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • salmon fillets (pat dry, skin on)Autres4 morceaux
  • tahini (well stirred)Épicerie80 g
  • lemon (juiced, plus wedges to serve)Fruits et légumes1 morceau
  • garlic (grated)Fruits et légumes2 morceaux
  • olive oil (divided)Épicerie45 ml
  • broccoli (cut into florets)Fruits et légumes300 g
  • carrots (peeled, cut into sticks)Fruits et légumes2 morceaux
  • zucchini (sliced into half-moons)Fruits et légumes1 morceau
  • salt (to taste)Épices5 g
  • black pepper (freshly ground)Épices2 g
  • parsley (chopped, to garnish)Fruits et légumes10 g

par portion

Nutrition

366kcal

Glucides
11 g
Protéines
27 g
Lipides
24 g

pas à pas

Préparation

  1. Preheat and prep the veggies

    • Preheat the oven to 200°C (400°F).
    • Toss the broccoli florets, carrot sticks and zucchini with half of the olive oil, salt and pepper.
    • Spread them on a baking tray in a single layer.
    Étape 1

  2. Roast the vegetables

    • Roast the vegetables until tender and lightly caramelised at the edges, turning once halfway.
    Étape 2

  3. Make the tahini sauce

    • Whisk the tahini with the lemon juice, grated garlic and a pinch of salt.
    • Loosen with cold water, a spoonful at a time, until smooth and pourable.
    Étape 3

  4. Sear the salmon

    • Season the salmon fillets with salt and pepper.
    • Heat the remaining olive oil in a pan and cook the salmon skin-side down until the skin is crisp.
    • Flip and cook the other side until just cooked through.
    Étape 4

  5. Assemble and serve

    • Plate the roasted veggies and the salmon fillets.
    • Drizzle generously with the tahini sauce.
    • Scatter with chopped parsley and serve with lemon wedges.
    Étape 5
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