Name: HPL Salmon surcharge with chickpeas, roasted veggies and dill-garlic yogurt sauce
Total time: 30 min
Yield: 2
Cuisine: Americaine
Ingredients: 250 g Filets de saumon, avec la peau; 1 pièce(s) Avocat; 113 g Maïs en grains; 1 pièce(s) Pois chiches; 1 pièce(s) Lime; 1 pièce(s) Laitue; 7 g Aneth; 1 pièce(s) Yogourt grec; 1 pièce(s) Poivron; 2 pièce(s) Gousses d'ail; 1 pièce(s) Tomate; 6 g Mélange paprika fumé et ail; 2 cs Huile*

HelloFresh

Recettes

HPL Salmon surcharge

with chickpeas, roasted veggies and dill-garlic yogurt sauce

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

étiquettes:

Sain

Allergènes:

Saumon

•Lait

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

250 g

Filets de saumon, avec la peau

(Contient: Saumon)

1 pièce(s)

Avocat

113 g

Maïs en grains

1 pièce(s)

Pois chiches

(Peut contenir: Gluten, Blé)

1 pièce(s)

Lime

1 pièce(s)

Laitue

7 g

Aneth

1 pièce(s)

Yogourt grec

(Contient: Lait)

1 pièce(s)

Poivron

2 pièce(s)

Gousses d'ail

1 pièce(s)

Tomate

6 g

Mélange paprika fumé et ail

(Contient: Sulfites Peut contenir: Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)

Pas inclus dans votre livraison

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)870 kcal

Graisses50 g

dont saturés9 g

Glucides67 g

dont sucres13 g

Fibres22 g

Protéines47 g

Cholestérol85 mg

Sel420 mg

Gras Trans0 g

Potassium2400 mg

Calcium225 mg

Fer5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grande poêle antiadhésive

•Petit bol

Instructions

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.