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 (milk) (skim milk, cream, active bacterial cultures) • Roma tomato • Lime • Dill • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Avocado
1 unit(s)
Corn Kernels
113 g
Chickpeas
1 unit(s)
Lime
1 unit(s)
Spring Mix
56 g
Dill
7 g
Greek Yogurt
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
1 unit(s)
Tomato
1 unit(s)
Smoked Paprika-Garlic Blend
6 g
Oil*
2 tbsp
Salt*
0.25 tsp
Pepper*
0.13 tsp
- 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. Toss to combine, then 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 from stems, then roughly chop.
- 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 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 spring mix, tomatoes and remaining lime juice. Toss to combine, then season with salt and pepper, if you like.
- Divide chickpeas, roasted veggies, avocado, spring mix and tomatoes between plates. Sprinkle with remaining dill.
- Divide salmon between plates.
- Spoon dill-yogurt sauce over top.
850
kcal
Calories
50
g
Fat
9
g
Saturated Fat
64
g
Carbohydrate
12
g
Sugar
20
g
Dietary Fiber
46
g
Protein
85
mg
Cholesterol
710
mg
Sodium
0
g
Trans Fat
2200
mg
Potassium
200
mg
Calcium
4
mg
Iron
