Coconut‑Tahini Salmon Power Bowl with Kale & Quinoa

Dive into a vibrant, protein‑rich bowl that combines buttery salmon, nutty coconut‑tahini, and crunchy kale for a wholesome, energizing meal. Perfect for busy weeknights, this recipe offers a bold flavor profile while staying under 350 calories. The creamy sauce balances the sea‑salted fish and leafy greens for an instant comfort dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6‑oz) salmon fillets (skin removed)
• 1 cup quinoa, rinsed
• 2 cups water or low‑sodium chicken broth
• 2 cups chopped kale, stems removed
• 1 medium red bell pepper, diced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Coconut‑Tahini Sauce:
• 3 tbsp tahini paste
• 2 tbsp coconut milk
• 1 tbsp lemon juice
• 1 tsp honey
• 2 cloves garlic, minced
• Pinch of sea salt

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring the quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy and liquid absorbed.
3. While quinoa cooks, pat salmon fillets dry and season with salt and pepper.
4. Heat 1 tbsp olive oil in a skillet over medium‑high heat. Sear salmon, skin‑side down, for 3 minutes; flip and cook for another 2‑3 minutes until cooked through. Set aside and let rest.
5. In the same skillet, add remaining 1 tbsp olive oil; sauté kale, bell pepper, and onion until wilted and lightly caramelized, about 5 minutes. Season with a pinch of salt.
6. Whisk together tahini paste, coconut milk, lemon juice, honey, garlic, and sea salt until smooth. If too thick, thin with a splash of water.
7. To assemble, divide cooked quinoa among four bowls. Drizzle a generous spoonful of coconut‑tahini sauce over each, then top with kale‑vegetable mix and a salmon fillet.
8. Finish each bowl with a thin squeeze of fresh lemon, a sprinkle of sesame seeds, and chopped cilantro if desired.
9. Serve immediately, or cover tightly and refrigerate for up to 2 days. Reheat salmon gently in the microwave for 30 seconds to keep it tender.

Chef's Note

For an extra crispy skin, pat the salmon dry before baking and sprinkle a pinch of flaky sea salt one minute before removal.

Make-Ahead Tips

The quinoa, vegetable sauté, and tahini sauce can be prepared 24 hrs ahead. Keep salmon refrigerated until ready, then reheat gently in the microwave or a skillet.

Substitutions

Swap salmon for 4 grilled chicken breast slices or tofu cubes for a vegetarian option; increase tahini sauce to offset extra moisture.