Salmon & Broccoli Rice-Bowl with Tahini-Yogurt Sauce

Ingredients (serves ~2):

• 2 salmon fillets (~5-6 oz each)

• 1 head broccoli, cut into florets

• 1 cup cooked brown rice (or you can cook while prepping)

• 1 Tbsp olive oil

• ½ tsp smoked paprika

• Salt & pepper

• For the sauce: ¼ cup plain Greek yogurt + 1 Tbsp tahini + 1 tsp lemon juice + pinch garlic powder + water to thin
  

  Instructions:

1. Preheat oven to 425 °F (220 °C).

2. Season salmon with salt, pepper and smoked paprika. Toss broccoli florets with olive oil and a pinch of salt & pepper.

3. On a lined baking sheet, place salmon fillets skin-side down, and broccoli around them. Roast in oven ~12–15 minutes (salmon should flake easily).

4. While roasting, whisk together sauce ingredients: Greek yogurt + tahini + lemon juice + garlic powder + a bit of water until smooth. Adjust thickness as you like.

5. Once salmon and broccoli are done, assemble bowls: place cooked brown rice in each bowl, add broccoli, top with salmon fillet. Drizzle with tahini-yogurt sauce.

6. Optional: add sliced green onion, sesame seeds, or a lemon wedge.
   Tip: You can swap broccoli for green beans or asparagus; use quinoa instead of rice for extra protein.