Meal Prep: Pan-seared Salmon & Quinoa Power Bowls with Lemon-tahini Dressing

Preheat your oven to 400°F (200°C). Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh strainer to remove bitterness.

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

While quinoa cooks, place 1 lb of trimmed asparagus on a baking sheet. Drizzle with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Toss to coat. Roast in the preheated oven for 12-15 minutes until tender-crisp.

Pat the 4 salmon fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp pepper. Heat the remaining 1 tbsp olive oil in a large non-stick skillet over medium-high heat.

Place salmon skin-side down in the hot skillet. Press down gently with a spatula to ensure skin contact. Cook for 4-5 minutes until skin is crispy. Flip and cook for another 2-4 minutes until the fish is opaque and flakes easily with a fork.

In a small bowl, whisk together 1/4 cup tahini, juice from 1 lemon (approx. 3 tbsp), 2 minced garlic cloves, and 2 tbsp warm water (add more water 1 tsp at a time to reach drizzling consistency). Stir in 2 tbsp chopped fresh dill.

To assemble, divide the quinoa and asparagus among 4 containers or plates. Top each with a salmon fillet and drizzle with the lemon-tahini dressing.