Cookwith - Intuitive Salmon & Crunchy Veggie Bowl with Lemon-Tahini Drizzle

Ingredients

• 4 salmon fillets (5 oz each), skin-on or off as preferred
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 1 cup cooked quinoa (ensure gluten-free certified)
• 1 cup shredded purple cabbage
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1 avocado, sliced
• 1/4 cup fresh parsley, roughly chopped
• 3 tbsp tahini (sesame paste)
• 1 large lemon, juiced (about 3 tbsp)
• 1 tbsp water (more as needed)
• 1 tsp maple syrup or honey (optional, omit for strict vegans)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (optional)