Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce

Hello all!

I hope you had a great Halloween weekend! Special shoutout to my dad for dropping 19 pounds over the last 3 months! Amazing what substituting fruit and nuts for unhealthy snacks, and avoiding simple carbs can do! He also attributes the weight loss to doing the diet with friends from work. It always helps when you have other people keeping you accountable. Here is another recipe he, and you can hopefully use as a nutritious dinner meal! Of course, it uses 10 ingredients or less, and takes less than 30 minutes. I personally recommend getting wild atlantic salmon for the recipe. I’ve bought frozen salmon from Trader Joe’s and it worked just fine!


This recipe and pictures are courtesy of


  • Four 4-ounce sockeye salmon fillets (skin on)
  • 1 can chickpeas, rinsed and drained if canned
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 1 bunch of kale, thick stems removed and thinly sliced
  • 1 cup white quinoa or brown rice
  • For the sauce:
    • 1/4 cup tahini paste
    • 1/2 cup water
    • 1 tablespoon lemon juice
    • 1/2 cup Greek yogurt
    • 1/2 teaspoon sea salt

Total Prep Time- 30 minutes

Serving Size- 4


  1. In a medium saucepan, combine the quinoa and 2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then let stand covered for 10 minutes off the heat. Fluff with a fork and set aside.
  2. Meanwhile in a large mixing bowl, combine the kale, lemon juice, garlic, 2 tablespoons of olive oil and 1/2 teaspoon sea salt. With clean hands, toss the kale until very well coated in the lemon and oil. Add the cooked quinoa to the kale along with the chickpeas. Mix until well-incorporated and taste for seasoning.
  3. Heat 2 tablespoons of oil in a large nonstick or cast iron skillet. Pat the salmon dry and season with salt. Cook the salmon skin-side down over high heat until nicely browned, 2-3 minutes. Carefully flip the fish and cook for another 2 minutes, until opaque up the sides.
  4. Divide the quinoa between 4 bowls and top with the seared salmon.
  5. In a medium mixing bowl, whisk together the ingredients for the sauce until smooth. Add more water as necessary to make the sauce drizzle-friendly. Spoon over the fish and serve immediately.


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