Salmon Bowl with Tahini Dip
Serves 210 mins prep40 mins cook
A delicious bowl featuring crispy pan-seared wild salmon, crispy roasted potatoes seasoned with thyme and salt, and crispy kale with a lemon dill tahini dip. Perfect for a relaxing Sunday meal. The tahini dip combines tahini, almond milk yogurt, dill, lemon juice, coconut aminos, and salt for a tasty complement to the dish.
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What you need
Instructions
1: Crispy pan-sear the wild salmon. 2: Roast the potatoes seasoned with thyme and salt in coconut oil in a cast iron pan for about 25 minutes, shaking the pan every few minutes. 3: Toss kale in olive oil and Primal Palate seasoning, then roast in a cast iron for about 15 minutes, shaking the pan every few minutes. 4: Prepare the lemon dill tahini dip by whisking tahini, almond milk yogurt, dill, lemon juice, coconut aminos, and salt until smooth. 5: Assemble your bowl with salmon, crispy potatoes, kale, roasted tomatoes, and olives. Serve with the tahini dip.View original recipe