Seared Salmon & Farro Bowl with Tahini Drizzle

This vibrant, gluten-free bowl brings together crisp-skinned seared salmon, nutty roasted quinoa, and caramelized vegetables, all tied together with a bright, lemony tahini drizzle. Instead of leaning on a heavy cream sauce, we let the tahini dressing do the work, delivering Mediterranean-style richness with a lighter, naturally dairy-free and gluten-free touch. Quinoa stands in beautifully for traditional farro, offering the same hearty, chewy texture while keeping the dish completely safe for those avoiding gluten. Perfect for a wholesome weeknight dinner, this recipe comes together in under 45 minutes and is endlessly adaptable: swap in whatever roasted vegetables you have on hand, or use chicken or chickpeas instead of salmon for a different protein. The tahini dressing can be made ahead and stored in the fridge for up to a week, making future bowl nights even faster. It's a nourishing, balanced meal that proves gluten-free eating can still feel indulgent and satisfying.

Ingredients

• 4 6 oz filletssalmon fillets, skin-on, patted dry
• 1 cupquinoa, rinsed; certified gluten-free
• 2 cupsvegetable broth, certified gluten-free
• 1 mediumzucchini, diced
• 1 wholered bell pepper, diced
• 1 smallred onion, sliced into wedges
• 1 cupcherry tomatoes, halved
• 4 tbspolive oil, divided
• 1.5 tspsalt, divided
• 0.75 tspblack pepper, divided
• 2 clovesgarlic, minced
• 0.25 cuptahini
• 3 tbsplemon juice, freshly squeezed
• 3 tbspwater, to thin dressing, as needed
• 2 tbspfresh parsley, chopped, for garnish
• 4 wedgeslemon wedges, for serving

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet or lightly oil it.
2. Dice the zucchini and red bell pepper, slice the red onion into wedges, and halve the cherry tomatoes.
3. Toss the zucchini, bell pepper, onion, and cherry tomatoes on the baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into a single layer.
4. Roast the vegetables until tender and lightly caramelized, stirring once halfway through. 20:00
5. Meanwhile, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is fluffy. 15:00
6. Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork. 5:00
7. While the vegetables roast and quinoa cooks, whisk together the tahini, lemon juice, minced garlic, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and water in a mixing bowl until smooth and pourable, adding more water as needed to reach a drizzle-able consistency.
8. Pat the salmon fillets dry and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
9. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and sear until the skin is crisp and golden. 4:00
10. Flip the salmon and cook on the other side until just cooked through and flaky. 3:00
11. Divide the warm quinoa among bowls, top with roasted vegetables and a seared salmon fillet.
12. Drizzle generously with the tahini dressing, garnish with chopped parsley, and serve with lemon wedges on the side.