Ingredients:
- 1.5 lbs Salmon fillet, skin on
- 2 medium Zucchini, sliced
- 1 tbsp Olive oil
- 1 tsp Paprika
- ½ tsp Ground cumin
- ½ tsp Turmeric powder
- Salt and freshly ground black pepper to taste
- For the Lemon-Tahini Sauce:
- ¼ cup Tahini
- 2 tbsp Fresh lemon juice
- 1 tbsp Water
- 1 clove Garlic, minced
- ¼ tsp Maple syrup
Instructions:
- Preheat your oven to 400°F (200°C). Toss the sliced zucchini with olive oil, paprika, cumin, turmeric, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly browned.
- While the zucchini is roasting, pat the salmon fillet dry with paper towels. Season both sides generously with salt and black pepper. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the salmon for 3-4 minutes per side, or until golden brown. Transfer the skillet to the preheated oven and bake for another 5-7 minutes, or until the salmon is cooked through.
- To make the lemon-tahini sauce, whisk together tahini, lemon juice, water, minced garlic, and maple syrup in a small bowl until smooth. Add more water if needed to achieve a desired consistency.
- Serve the pan-seared salmon atop the roasted zucchini with a generous drizzle of the lemon-tahini sauce. Garnish with fresh parsley or chopped cilantro, if desired.