Warm Summer Salad with Salmon

Preheat oven to 425º F. While it’s preheating, line a baking sheet with aluminum foil, place the salmon on the baking sheet, drizzle and rub in olive oil and salt and pepper to taste. Set aside.

Prep vegetables before roasting the salmon. Clean and snap the green beans. Put them into a saucepan with water and bring to a boil. Boil for 2 minutes and then drain. Cut red pepper into long 1/8-inch slices. For the yellow summer squash, cut the ends off and then slice into ribbons using a vegetable peeler, creating a “noodle.” After veggies are prepped, place them in a pan and evenly coat with olive oil and season with a little salt and pepper to taste.

Using a jar or a bottle with a lid, place all dressing ingredients inside. Make sure the lid is on tight, and then shake vigorously. Set aside.

Place salmon into preheated oven. Cook at 425ºF for 6–10 minutes. The cook time will vary based on the thickness of your cut. You know it’s done cooking when it easily flakes with a fork. The minimum internal temperature for food safety in 145ºF.

While salmon is cooking, turn burner onto medium-high heat and sauté vegetables while frequently stirring for 3–4 minutes. They are done when they are heated through and just beginning to soften. Don’t overcook.

To serve, arrange your vegetables on a plate, top with 1/3 of the salmon, garnish with lemon zest, and then drizzle with honey tahini dressing. Serve warm.