Garlic Tahini Salmon With Sweet Potatoes And Organic Greens

Serves 3

Ingredients

•  3 wild caught salmon fillets
•  1 tbs. fresh minced garlic
•  1 lemon wedge
•  3 organic sweet potatoes sliced into wedges
•  3 tbs. olive oil
•  2 tbs. honey
•  1 tsp. sea salt
•  2 tsp. chopped fresh rosemary
•  1 tsp. chopped fresh thyme
•  1 tsp. chopped fresh dill
•  3 cups of fresh organic greens

Honey Tahini Sauce

•  4 tbs. tahini (sesame seed paste)
•  2 tbs. honey
•  Juice from 1 organic lemon
•  ¼ tsp. salt
•  3 tbs. water
  

Instructions

1. Preheat oven to 400 degrees and cook sweet potatoes first, then mix together the tahini sauce and save the salmon for the last 10 minutes so everything comes out fresh and warm together.
2. Preheat the oven to 400 degrees.
3. Cut the sweet potato into wedges and place in a large mixing bowl.
4. In a separate bowl, whisk the honey with olive oil.
5. Pour mixture in the large bowl with the potato wedges and sprinkle in the fresh herbs and sea salt, tossing again until everything is lightly coated.
6. Spread the sweet potato wedges evenly over a baking pan and bake for 20 minutes, then flip and bake an additional 15-20 minutes. Set aside when completely baked through.
7. Prepare the tahini dressing by blending all of the ingredients in a small blender or blending with a hand blender until smooth.
8. Salmon: drizzle olive oil in a stove top pan with minced garlic, fresh squeezed lemon and stir on medium heat for 3-5 minutes.
9. Add in salmon fillets and cook on medium heat for 3-4 minutes on each side.
10. Once salmon is at your desired color and consistency, serve on a dinner plate with sweet potato wedges and 1 cup of organic greens. Drizzle tahini dressing over salmon, sweet potato wedges and fresh greens.