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–+ servings

Salmon Harvest Bowls

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2

Ingredients
  

For the Bowl:

  • 2 salmon fillets
  • 2 medium-sized beets peeled and sliced
  • 1 lb Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Tahini Teriyaki Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons tahini paste
  • 1 clove garlic minced
  • 1 teaspoon grated ginger
  • 2 tablespoons water
  • Sesame seeds and chopped green onions for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C)
  • Place the sliced beets and halved Brussels sprouts on a baking sheet.
  • Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  • Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
  • In a small saucepan, combine soy sauce, honey, rice vinegar, tahini paste, minced garlic, grated ginger, and water.
  • Heat over medium-low heat, stirring continuously until the sauce thickens slightly. Remove from heat.
  • Season the salmon fillets with salt and pepper.
  • In a non-stick skillet over medium-high heat, add a bit of oil.
  • Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is cooked to your desired level of doneness.
  • Divide the roasted beets and Brussels sprouts among serving bowls.
  • Place the cooked salmon fillets on top of the vegetables.
  • Spoon the prepared tahini teriyaki sauce generously over the salmon and vegetables.
  • Sprinkle sesame seeds and chopped green onions over the bowls for added flavor and presentation.
  • Serve immediately and enjoy!
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