Salmon and Roasted Chickpeas
with Avocado, Roasted Veggies and Dill-Yogurt Sauce
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Romaine Lettuce • Avocado • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Roma tomatoes • Limes • Dill • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Avocado
113 g
Corn Kernels
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit(s)
Lime
1 unit(s)
Lettuce
7 g
Dill
1 unit(s)
Greek Yogurt
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
1 unit(s)
Tomato
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 450°F. Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To a parchment-lined baking sheet, add chickpeas, half the Smoked Paprika-Garlic Blend and 1/2 tbsp (1 tbsp) olive oil, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until almost crispy.
- Stir chickpeas, then return to the middle of the oven for another 6-10 min, until crispy.
- Core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) olive oil. Then toss to combine, season with salt and pepper, if you like.
- Roast in the bottom of the oven for 10-12 min, stirring halfway through, until tender.
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Strip dill leaves from stems, then roughly chop.
- Remove and discard outer layer and stem of lettuce. Cut in half lengthwise and then into 1/2-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/2-inch pieces.
- Pat salmon dry with paper towels. Season with 1/2 tbsp (1 tbsp) olive oil and remaining Smoked Paprika-Garlic Blend.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) olive oil, then add salmon. Cook for 2-3 min, until golden. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Remove and discard skin, if you like.
- To a small bowl, add yogurt, half the dill, garlic, lime zest and half the lime juice. Stir to combine, then season with salt and pepper, if you like.
- To a medium bowl, add lettuce, tomatoes and remaining lime juice. Toss to combine, then season with salt and pepper, if you like.
- Divide chickpeas, roasted veggies, avocado, lettuce and tomatoes between plates. Sprinkle with remaining dill.
- Divide salmon between bowls.
- Spoon dill-yogurt sauce over top.
