Nutritionist's Pick: Smoky Salmon with Chickpea-Corn Succotash
and Lemon-Honey DrizzleCalories
:
720 kcalProtein
:
41g proteinTotal
:
15 minutesDifficulty
:
EasySpicy
Quick
High Protein
Very High Fibre
New
Allergens:
- Salmon
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Lemon • Honey • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Green onion • Garlic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
113 g
Corn Kernels
1 unit(s)
Hot Pepper
1 unit(s)
Lemon
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
2 unit(s)
Green Onion
1 unit(s)
Honey
1 unit(s)
Garlic, cloves
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories720 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate63 g
Sugar15 g
Dietary Fiber15 g
Protein41 g
Cholesterol75 mg
Sodium700 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium125 mg
Iron4 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.
Cooking Steps
1
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Core, then cut hot pepper into 1/2-inch pieces.
- To a foil-lined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 4-6 min, until lightly charred and tender-crisp.
2
- Meanwhile, zest, then juice lemon.
- Thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
3
- Line another baking sheet with foil.
- Pat salmon dry with paper towels, then season with salt, pepper and half the Smoked Paprika-Garlic Blend.
- Drizzle 1/2 tbsp (1 tbsp) olive oil over top. Flip to coat.
- When veggies are done, broil salmon in the middle of the oven for 7-9 min, until cooked through.**
4
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, drain and rinse chickpeas.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, chickpeas and green onion whites, then season with salt and pepper. Cook for 3-4 min, stiring often until onions are tender and golden.
5
- Meanwhile, to a small bowl, add honey, lemon juice, lemon zest, garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Stir to combine.
6
- Remove chickpeas from heat. Add broiled peppers and corn, half the honey-lemon drizzle and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. Stir to combine.
- Divide chickpea-corn succotash between bowls. Top with salmon.
- Spoon remaining lemon-honey drizzle over top.
- Sprinkle with remaining green onions.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Tasty dish with a good balance of flavors, though spice level varies; some found it very spicy, others not spicy enough.
- Ease of prep: Recipe is easy to prepare, with one customer successfully cooking everything in an air fryer at 375°F.
- Suggestions: Consider adjusting spice level to taste; try adding rice to complement the dish.
