Tahini Lemon Dressing Bowl

This Tahini Lemon Dressing is so creamy & a little tangy. It is super easy to make and can last in your refrigerator for up to a week! It pairs perfectly with salmon or your favorite fish, and roasted vegetables.

I like to make the dressing and a double portion of the vegetables and eat some for dinner and then eat the rest cold (I love cold roasted vegetables) the next day for lunch. I hope you enjoy this easy healthy meal 🙂

5 from 1 vote

Tahini Lemon Dressing Bowl

This is a simple yet delicious meal that can be eaten for lunch or dinner! It Is super easy and very nutritious. I hope you like it! 

Servings 2


Tahini Dressing

  • 2 tbsp Tahini
  • 2-3 tbsp Lemon (or one half)
  • 2 tbsp Balsamic Vinegar
  • A pinch of salt & pepper

Pan Seared Salmon

  • 2 Salmon Fillets
  • 1 tbsp Olive Oil
  • 1-2 tsp Lemon pepper (or favorite seasoning)

Roasted Vegetables

  • 2 cup Cut Broccoli
  • 2 cup Cut Cauliflower
  • 2-3 cups Chopped Kale
  • 2 tbsp olive oil
  • 1 tbsp Lemon pepper (or favorite seasoning)
  • 1 hand full Arugula


  1. With a fork mix tahini, lemon juice, balsamic vinegar & spices in a bowl until smooth. If the dressing seems to thick add more lemon juice or balsamic vinegar. 

  2. Preheat skillet on medium heat (for up to 3 minutes). Coat salmon in oil and spices, and add to the hot skillet. Cook on each side for 2-3 minutes. 

  3. Preheat oven to 425 degrees F. Lightly coat broccoli and cauliflower in oil and season with spices. Place in the oven for 15-20 minutes. Meanwhile, toss kale in a small amount of oil and spices and massage it until the kale is coated. Place kale on top of already roasting veggies and cook for 5 more minutes. I like my kale crispy so I usually turn the broiler on for the last minute. 

  4. Put a hand full of arugula in each bowl, then place the slightly cooled roasted veggies and salmon in the bowl. Top with the tahini lemon dressing and enjoy! 

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