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Tahini Salmon with Roasted Veggies
Hoofdgerecht

Tahini Salmon with Roasted Veggies

40 minVoor 4Nutri-Score B€€€
van @theroamingchef3 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • salmon fillets (pat dry, skin on)Overig4 stukken
  • tahini (well stirred)Voorraadkast80 g
  • lemon (juiced, plus wedges to serve)Groente en fruit1 stuk
  • garlic (grated)Groente en fruit2 stukken
  • olive oil (divided)Voorraadkast45 ml
  • broccoli (cut into florets)Groente en fruit300 g
  • carrots (peeled, cut into sticks)Groente en fruit2 stukken
  • zucchini (sliced into half-moons)Groente en fruit1 stuk
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • parsley (chopped, to garnish)Groente en fruit10 g

per portie

Voedingswaarden

366kcal

Koolhydraten
11 g
Eiwitten
27 g
Vetten
24 g

stap voor stap

Bereiding

  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.
    Stap 1

  2. Roast the vegetables

    • Roast the vegetables until tender and lightly caramelised at the edges, turning once halfway.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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