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Tahini Salmon with Roasted Veggies
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Tahini Salmon with Roasted Veggies

40 minPorcje: 4Nutri-Score B€€€
od @theroamingchef3 importyugotowano 0 razy
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Składniki

4 osoby
  • salmon fillets (pat dry, skin on)Inne4 kawałki
  • tahini (well stirred)Spiżarnia80 g
  • lemon (juiced, plus wedges to serve)Warzywa i owoce1 kawałek
  • garlic (grated)Warzywa i owoce2 kawałki
  • olive oil (divided)Spiżarnia45 ml
  • broccoli (cut into florets)Warzywa i owoce300 g
  • carrots (peeled, cut into sticks)Warzywa i owoce2 kawałki
  • zucchini (sliced into half-moons)Warzywa i owoce1 kawałek
  • salt (to taste)Przyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g
  • parsley (chopped, to garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

366kcal

Węglowodany
11 g
Białko
27 g
Tłuszcz
24 g

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Roast the vegetables

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