Emerald Isle Salmon with Lemon-Herb Tahini Drizzle

Ingredients

• 2 each Salmon fillets
• 0.5 cup Quinoa
• 4 cups Fresh spinach
• 2 tbsp Pumpkin seeds
• 1 tbsp Olive oil
• 1 whole Lemon
• 0.25 cup Fresh parsley
• 2 tbsp Fresh mint
• 3 tbsp Tahini
• 1 clove Garlic
• 2-4 tbsp Water
• 0.25 tsp Sea salt
• 0.125 tsp Black pepper

Instructions

1. Cook the quinoa: Rinse quinoa thoroughly. In a small saucepan, combine 0.5 cup rinsed quinoa with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the Lemon-Herb Tahini Drizzle: In a small bowl, whisk together the tahini, lemon juice (start with half a lemon), garlic, chopped parsley, chopped mint, 2-4 tablespoons of water (add gradually until desired creamy, pourable consistency is reached), and a pinch of salt and pepper. Taste and adjust seasoning, adding more lemon juice if a tangier flavor is desired.
3. Cook the Salmon: Pat salmon fillets dry with a paper towel. Season both sides with a pinch of sea salt and black pepper. Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and cook for 4-5 minutes, until skin is crispy and golden. Flip and cook for another 3-5 minutes, or until cooked through to your desired doneness (internal temperature 145°F / 63°C). Remove from skillet and set aside.
4. Sauté the Spinach: In the same skillet (or a separate pan), add the remaining 2 teaspoons of olive oil. Add the fresh spinach and sauté for 2-3 minutes, just until wilted. Season with a small pinch of salt and pepper.
5. Assemble and Serve: Divide the cooked quinoa and sautéed spinach evenly between two plates. Place one salmon fillet on top of each bed of quinoa and spinach. Drizzle generously with the Lemon-Herb Tahini Drizzle. Sprinkle with pumpkin seeds and a little lemon zest. Serve immediately.

Nutrition (per serving)