Roasted Salmon with Lemon-Tahini Drizzle and Veggies

This simple weeknight dinner looks fancy but comes together in under 30 minutes — featuring wild-caught salmon, roasted broccoli + cauliflower, and a creamy lemon-tahini drizzle. Balanced, flavorful, and nutrient-packed for your brain, heart, and detox pathways.

Serves 4

Ingredients:

• 4 wild-caught salmon fillets

• 1 small head cauliflower

• 1 small head broccoli

• Avocado oil

• Sea salt + cracked pepper

• Cooked rice, quinoa, or sweet potatoes

TAHINI SAUCE:

• ½ cup tahini

• ¼–⅓ cup cold water (adjust for desired consistency)

• Juice of 1–1.5 lemons

• 1 tsp cumin (or more to taste)

• Sea salt + cracked pepper, to taste

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Directions:

1. Preheat oven to 425°F.

2. Pat salmon dry and bring to room temperature.

3. Wash and cut cauliflower and broccoli. Toss with avocado oil, salt, and pepper on a sheet pan then push veggies to one side.

4. Add salmon skin-side down. Brush with avocado oil and season generously. Option to add lemon slices, lemon pepper, thyme, or dill for extra flavor.

5. Bake 9–12 minutes, or until salmon is cooked through and veggies are fork tender. For extra crispness, broil for 1–2 minutes.

6. While baking, make the tahini sauce: whisk tahini with lemon juice and gradually add water until smooth. Add cumin, salt, and pepper to taste.

7. Drizzle veggies with tahini sauce and enjoy!

Tip: Pairs perfectly with rice, quinoa, or sweet potatoes. Leftover tahini sauce doubles as a dip for raw veggies or a flavorful kale salad dressing.

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