Ingredients:

  • 4 Salmon fillets (approx. 5–6 oz each)
  • 3 cups Broccoli florets, roughly chopped
  • 2 medium Courgette (Zucchini), quartered lengthwise, then sliced
  • 1 large Red onion, cut into 1-inch (2.5 cm) wedges
  • 4 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 tsp Dried Oregano
  • Sea salt and black pepper, to taste
  • 1 cup Quinoa (rinsed well)
  • 2 cups Vegetable stock (low sodium)
  • ¼ cup Tahini (well-stirred)
  • 3 Tbsp Fresh Lemon Juice
  • 1 clove Garlic, finely minced or grated
  • 3–5 Tbsp Cold Water
  • ½ tsp Sea salt
  • ¼ tsp Ground Cumin (optional)

Instructions:

  1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve until the water runs clear. Combine the rinsed quinoa and vegetable stock in a small saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork and set aside.
  2. Preheat oven to 400°F (200°C). Toss the broccoli, courgette, and red onion wedges with 3 Tbsp (45ml) of EVOO, oregano, salt, and pepper directly on the large baking sheet. Spread them in a single, even layer. Roast the vegetables for 10–12 minutes to give them a head start.
  3. While the vegetables roast, pat the salmon fillets dry. Drizzle lightly with the remaining 1 Tbsp (15ml) EVOO and season generously with salt and pepper. Remove the baking sheet from the oven. Push the vegetables to the sides to create space, then place the seasoned salmon fillets directly onto the sheet pan. Return the sheet pan to the oven and roast for an additional 12–15 minutes, or until the salmon flakes easily with a fork.
  4. While the salmon cooks, combine the tahini, lemon juice, minced garlic, salt, and cumin (if using) in a small bowl. The mixture will seize up and become thick initially. Gradually whisk in the cold water, 1 tablespoon at a time, until the dressing is smooth and pourable, resembling thin custard or heavy cream.
  5. Divide the fluffy quinoa among four bowls. Top the quinoa evenly with the roasted vegetables. Place one salmon fillet over the vegetables in each bowl. Drizzle generously with the Lemon-Tahini Dressing and serve immediately.