Pan-Seared Salmon with Roasted Squash, Cabbage, Pomegranate seeds and Tahini Dressing

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This dish feels light and fresh even though it’s full of cozy, hearty, wintery ingredients and flavors. The creamy tahini dressing paired with the crunch of the pistachios and the juicy punch of the pomegranate seeds is just a party in your mouth. So many textures and flavors happening, making this a SATISFYING, delicious, and nourishing dinner.

Ingredients

  • 2 salmon filets, skin-on

  • 1 small purple cabbage, sliced into wedges

  • 1 delicata squash, seeded, cut into half moons

  • ¼ c tahini

  • ¼ tsp cumin

  • 1 Lemon

  • 1 pomegranate

  • 1 handful of herbs (dill, cilantro, parsley all work)

  • ¼ cup of pistachios, chopped

  • Olive oil

  • Salt + pepper

  • Optional: 1 bag of 90 second brown rice and quinoa



Method

Roast the Veggies

  • Preheat oven to 400F.

  • Toss veggies in olive oil and season with salt and pepper. 

  • Distribute sweet potatoes/squash on one baking sheet, and the cabbage wedges on a 2nd baking sheet.

  • Bake for 10 minutes, toss/flip, cook for another 8-10 min.

(While veggies are roasting…)

Make the Tahini Sauce

  • Whisk together ¼ cup of tahini with the juice of ½ a lemon, pinch of salt, and ¼ tsp of cumin powder.

  • The tahini will start to “seize” up. Don’t panic. Add ice water, 1 Tbs at a time, and whisk until the tahini relaxes/loosens into desired consistency.

  • Adjust season to taste.

Chop the garnishes

  • Chop the herbs

  • Chop the nuts

  • De-seed the pomegranate

  • Slice the remaining half of lemon into wedges

Cook the Salmon

  • Pat dry with paper towel and season both sides with salt and pepper.

  • Heat 1-2 Tbs of oil over medium-high heat

  • Cook salmon skin side down for about 2 min on medium-high to get the skin crispy, then turn the heat down to medium and continue to cook for about another 4-5 min. 

  • Using a spoon, “baste” the salmon by carefully spooning the hot oil in the pan over the flesh of the salmon. (Alternatively you can flip the salmon and cook for about 2-3 minutes until cooked through on both sides.)

Serve

  • Plate the salmon and veggies.

  • Drizzle with the tahini sauce, garnish with herbs, pomegranate seeds, pistachios, and a squeeze of lemon, S+P. 

  • Serve with 90 second brown rice/quinoa medley on the side or mix it all together!