Elevated Weekday Salmon Bowl

Ingredients

• 4 (6 oz) skin-on salmon fillets
• 1 cup ancient grains (such as farro or barley)
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 medium sweet potato, diced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 1/4 cup sliced almonds
• 2 tbsp lemon-tahini dressing

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook ancient grains according to package instructions.
3. Toss sweet potato cubes with 1 tbsp olive oil, thyme, rosemary, salt, and pepper; roast for 20-25 minutes until tender.
4. Season salmon fillets with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through. Remove from heat and let rest.
5. Toss asparagus with remaining olive oil, salt, and pepper. Grill or roast for 8-10 minutes until tender-crisp.
6. Divide cooked grains among four bowls. Top with roasted sweet potatoes, grilled asparagus, cherry tomatoes, and salmon fillets.
7. Garnish with sliced almonds and drizzle with lemon-tahini dressing before serving.