avec avocat, légumes rôtis et sauce au yogourt et à l'aneth
Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Filets de saumon • Laitue romaine • Avocat • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Tomate Roma • Lime • Aneth • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium) • Ail.
Allergens
Utensils
Tags
Filets de saumon, avec la peau
250 g
Avocat
1 unit(s)
Maïs en grains
113 g
Pois chiches
1 unit(s)
Lime
1 unit(s)
Mélange printanier
56 g
Aneth
7 g
Yogourt grec
1 unit(s)
Poivron
1 unit(s)
Gousses d'ail
1 unit(s)
Tomato
1 unit(s)
Mélange paprika fumé et ail
6 g
Huile*
2 tbsp
Sel*
0.25 tsp
Poivre*
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
