Hearty Roasted Salmon and Chickpea Bowl

Name: Hearty Roasted Salmon and Chickpea Bowl with Avocado, Roasted Veggies and Dill-Garlic Yogurt Sauce
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 250 g Salmon Fillets, skin-on; 1 unit(s) Avocado; 113 g Corn Kernels; 1 unit(s) Chickpeas; 1 unit(s) Lime; 1 unit(s) Lettuce; 7 g Dill; 1 unit(s) Greek Yogurt; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Garlic, cloves; 1 unit(s) Tomato; 6 g Smoked Paprika-Garlic Blend; 2 tbsp Oil*

with Avocado, Roasted Veggies and Dill-Garlic Yogurt Sauce

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Tags:

Healthy

Allergens:

Salmon

•Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

2 unit(s)

Garlic, cloves

1 unit(s)

Tomato

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

Not included in your delivery

2 tbsp

Oil*

Nutrition Values

Calories870 kcal

Fat50 g

Saturated Fat9 g

Carbohydrate67 g

Sugar13 g

Dietary Fiber22 g

Protein47 g

Cholesterol85 mg

Sodium420 mg

Trans Fat0 g

Potassium2400 mg

Calcium225 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Small Bowl

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.
Add peppers, corn, 1/2 tbsp (1 tbsp) olive oil to an unlined baking sheet. 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, mince or grate garlic.
Strip dill leaves from stems, then roughly chop.
Remove and discard outer layer of lettuce. Remove stem. Cut in half lengthwise and into 1/2-inch pieces.
Cut tomatoes 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 browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
Remove and discard skin, if desired.

To a small bowl, add yogurt, half the dill, garlic, lime zest and half the lime juice. Stir to combine, season with salt and pepper, if you like.
To a medium bowl, add lettuce, tomato and remaining lime juice. Toss to combine, season with salt and pepper, if you like.

Divide chickpeas, roasted veggies, lettuce, tomatoes and avocado between bowls. Sprinkle with remaining dill.
Divide salmon between bowls in the middle.
Spoon over Dill-Yogurt sauce.