Miso-Tahini Salmon & Power Pilaf with Roasted Roots

Ingredients

• 2 pieces Salmon fillets
• 1 tablespoon White Miso Paste
• 1.5 tablespoons Tahini
• 0.5 tablespoon Low-Sodium Tamari (or Soy Sauce)
• 1 teaspoon Maple Syrup
• 1 teaspoon Rice Vinegar
• 1 clove Garlic
• 1 teaspoon Fresh Ginger
• 1-2 tablespoons Water
• 0.5 cup Quinoa
• 0.25 cup Brown Lentils
• 1.75 cups Vegetable Broth
• 2 cups Fresh Spinach
• 2 stalks Scallions
• 1 medium Sweet Potato
• 2 medium Carrots
• 1.5 tablespoons Olive Oil
• 0.5 teaspoon Smoked Paprika
• 0.25 teaspoon Garlic Powder
• 0.25 teaspoon Sea Salt
• 0.125 teaspoon Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss the cubed sweet potato and sliced carrots with 1 tablespoon of olive oil, smoked paprika, garlic powder, a pinch of salt, and pepper. Spread in a single layer on the baking sheet.
2. Roast the vegetables for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. While vegetables roast, prepare the Power Pilaf. Rinse quinoa and lentils thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa, lentils, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and grains are tender. Fluff with a fork.
4. Prepare the Miso-Tahini Glaze: In a small bowl, whisk together white miso paste, tahini, tamari, maple syrup, rice vinegar, minced garlic, and grated ginger. Add 1-2 tablespoons of water, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
5. Pat salmon fillets dry with a paper towel. Season lightly with salt and pepper. You can either pan-sear or bake the salmon. For pan-searing: Heat 0.5 tablespoon olive oil in a non-stick skillet over medium-high heat. Sear salmon skin-side down (if applicable) for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes, or until desired doneness. During the last 2 minutes, brush generously with the miso-tahini glaze. For baking: Place salmon on a separate small baking sheet. Bake for 8-12 minutes, depending on thickness, until cooked through. During the last 3-4 minutes, brush generously with the glaze.
6. Once the pilaf is cooked, stir in the fresh spinach until wilted. Divide the Power Pilaf between two plates. Top each with a salmon fillet, a generous serving of roasted root vegetables, and a sprinkle of sliced scallions. Serve immediately.

Nutrition (per serving)