Wild Salmon Power Bowl with Turmeric Tahini Dressing
ErewhonWild Salmon Power Bowl with Turmeric Tahini Dressing
Ingredients
For the Wild Salmon
- 1 1/2 pounds wild-caught Alaskan salmon fillets, skin on or off, 4 portions
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
For the Quinoa Base
- 1 cup organic quinoa, rinsed
- 2 cups filtered water or organic vegetable broth
- 1/4 teaspoon Himalayan pink salt
For the Roasted Vegetables
- 3 cups organic broccoli florets
- 1 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1/2 organic red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons organic extra virgin olive oil
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
For the Turmeric Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic extra virgin olive oil
- 2 tablespoons filtered water, or more, as needed for desired consistency
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon Himalayan pink salt
- 1 teaspoon organic maple syrup, optional, for a touch of sweetness
For Assembly & Garnish
- 1 organic avocado, ripe, sliced or diced
- 1/4 cup organic microgreens or fresh parsley, chopped, for garnish
- 2 tablespoons organic hemp seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the quinoa: In a medium saucepan, combine the rinsed organic quinoa, filtered water (or organic vegetable broth), and 1/4 teaspoon of Himalayan pink salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Prepare the roasted vegetables: On the prepared baking sheet, toss the organic broccoli florets, diced organic sweet potato, and organic red onion wedges with 2 tablespoons of organic extra virgin olive oil, 1/2 teaspoon of Himalayan pink salt, and 1/4 teaspoon of freshly ground black pepper. Spread in a single layer.
⏱️ 5 min
- 4
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 15 minutes. While the vegetables roast, prepare the salmon.
⏱️ 15 min•🌡️ 400
- 5
Prepare the wild salmon: Pat the wild-caught Alaskan salmon fillets dry with a paper towel. Rub each fillet with 1 tablespoon of organic extra virgin olive oil, then season with 1/2 teaspoon of Himalayan pink salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 6
Add salmon to the oven: After the vegetables have roasted for 15 minutes, push them to one side of the baking sheet. Place the seasoned salmon fillets on the other side of the baking sheet. Return to the oven and continue roasting for another 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
⏱️ 12 min•🌡️ 400
- 7
Make the Turmeric Tahini Dressing: While the salmon and vegetables are cooking, combine the organic tahini, fresh lemon juice, 1 tablespoon of organic extra virgin olive oil, 2 tablespoons of filtered water, organic ground turmeric, organic garlic powder, 1/4 teaspoon of Himalayan pink salt, and optional organic maple syrup in a small bowl. Whisk until smooth. Add more water, 1 teaspoon at a time, if a thinner consistency is desired. This vibrant dressing provides anti-inflammatory benefits.
⏱️ 7 min
- 8
Assemble the Power Bowls: Divide the fluffy organic quinoa among four serving bowls. Top each with a portion of roasted wild salmon and a generous serving of the roasted organic vegetables. Add slices of ripe organic avocado to each bowl.
⏱️ 5 min
- 9
Garnish and Serve: Drizzle each bowl generously with the Turmeric Tahini Dressing. Garnish with fresh organic microgreens (or chopped parsley) and a sprinkle of organic hemp seeds for added protein and healthy fats. Serve immediately and enjoy this nutrient-dense, Erewhon-inspired meal!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonWild Salmon Power Bowl with Turmeric Tahini Dressing
Ingredients
For the Wild Salmon
- 1 1/2 pounds wild-caught Alaskan salmon fillets, skin on or off, 4 portions
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
For the Quinoa Base
- 1 cup organic quinoa, rinsed
- 2 cups filtered water or organic vegetable broth
- 1/4 teaspoon Himalayan pink salt
For the Roasted Vegetables
- 3 cups organic broccoli florets
- 1 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1/2 organic red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons organic extra virgin olive oil
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
For the Turmeric Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic extra virgin olive oil
- 2 tablespoons filtered water, or more, as needed for desired consistency
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon Himalayan pink salt
- 1 teaspoon organic maple syrup, optional, for a touch of sweetness
For Assembly & Garnish
- 1 organic avocado, ripe, sliced or diced
- 1/4 cup organic microgreens or fresh parsley, chopped, for garnish
- 2 tablespoons organic hemp seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the quinoa: In a medium saucepan, combine the rinsed organic quinoa, filtered water (or organic vegetable broth), and 1/4 teaspoon of Himalayan pink salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Prepare the roasted vegetables: On the prepared baking sheet, toss the organic broccoli florets, diced organic sweet potato, and organic red onion wedges with 2 tablespoons of organic extra virgin olive oil, 1/2 teaspoon of Himalayan pink salt, and 1/4 teaspoon of freshly ground black pepper. Spread in a single layer.
⏱️ 5 min - 4
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 15 minutes. While the vegetables roast, prepare the salmon.
⏱️ 15 min•🌡️ 400 - 5
Prepare the wild salmon: Pat the wild-caught Alaskan salmon fillets dry with a paper towel. Rub each fillet with 1 tablespoon of organic extra virgin olive oil, then season with 1/2 teaspoon of Himalayan pink salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min - 6
Add salmon to the oven: After the vegetables have roasted for 15 minutes, push them to one side of the baking sheet. Place the seasoned salmon fillets on the other side of the baking sheet. Return to the oven and continue roasting for another 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
⏱️ 12 min•🌡️ 400 - 7
Make the Turmeric Tahini Dressing: While the salmon and vegetables are cooking, combine the organic tahini, fresh lemon juice, 1 tablespoon of organic extra virgin olive oil, 2 tablespoons of filtered water, organic ground turmeric, organic garlic powder, 1/4 teaspoon of Himalayan pink salt, and optional organic maple syrup in a small bowl. Whisk until smooth. Add more water, 1 teaspoon at a time, if a thinner consistency is desired. This vibrant dressing provides anti-inflammatory benefits.
⏱️ 7 min - 8
Assemble the Power Bowls: Divide the fluffy organic quinoa among four serving bowls. Top each with a portion of roasted wild salmon and a generous serving of the roasted organic vegetables. Add slices of ripe organic avocado to each bowl.
⏱️ 5 min - 9
Garnish and Serve: Drizzle each bowl generously with the Turmeric Tahini Dressing. Garnish with fresh organic microgreens (or chopped parsley) and a sprinkle of organic hemp seeds for added protein and healthy fats. Serve immediately and enjoy this nutrient-dense, Erewhon-inspired meal!
⏱️ 3 min