Put all ingredients into a blender and blend until smooth. You may need to add additional water if you prefer a thinner texture. Keeps in the fridge for about a week.
Preheat the oven to 425*. Remove the salmon from the fridge and set on the counter so that it can come to room temperature.
Toss the sweet potato, brussels sprouts, and radishes with 1 tbsp oil, spread onto a baking sheet (or two if one is too crowded), and roast until charred and tender, stirring occasionally, 25-30 minutes.
While the vegetables are roasting, cook the quinoa per package instructions.
While the quinoa and vegetables are cooking, saute the salmon. Heat a skillet over medium-high heat. After slicing the fillets, pat each dry with a cotton kitchen towel or paper towel. Season the flesh with sea salt and cracked pepper.
One the pan is hot add 1 tbsp fat to the pan and allow it to heat for about a minute. Add the fillets to the pan skin-side down and then do not touch them. Cook over medium-high heat for 3-7 minutes, or until the flesh is mostly light pink instead of translucent.
Once most of the flesh is cooked, put a lid on the pan and cook covered for 2-3 minutes, or until the top of the flesh is completely opaque. Alternatively, gently flip the salmon over and sauté an additional one minute, or until the flesh is uniformly pink.
Remove the salmon from the pan immediately and allow to rest skin side down on a cutting board for a up to 5 minutes.
Toss the cooked quinoa with the spinach and sesame seeds, then divide b four bowls. Top each bowl with 1/4 of the cooked vegetables and one salmon fillet. Drizzle with tahini dressing and serve immediately.
To reheat leftover vegetables, toss them into a hot skillet with just a touch of olive or avocado oil. Sautee them over high for 2-3 minutes to reinvigorate their crisp, then reduce the heat to medium and sautee an additional 2-3 minutes until warmed through.