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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This recipe is brought to you straight from the kitchen of Jazz Leaf, @recipes4health. Easy to make, packed full of flavor, and the perfect shareable meal which will sure to become a new weeknight (or weekend!) staple. —Seafood from Norway
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Ingredients
- Salmon + Vegetables
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2 pounds
Norwegian salmon fillet
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2 tablespoons
olive oil
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2 tablespoons
dill, chopped
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0.75 tablespoons
salt
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0.75 tablespoons
ground black pepper
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1
head cauliflower, cut into florets, stems chopped
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1
can chickpeas
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1
red onion
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1 tablespoon
avocado oil
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0.5 teaspoons
garlic powder
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0.5 teaspoons
turmeric powder
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0.5 teaspoons
paprika powder
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sumac - to serve with
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lemon juice - to serve with
- Yogurt Sauce
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1 cup
yogurt, plain thick
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0.25 cups
mint, fresh
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0.25 cups
dill, chopped
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lemon juice
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0.13 teaspoons
garlic powder
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0.13 teaspoons
salt
Directions
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Preheat oven to 425 F.
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Mix all veggies (except chickpeas) + ingredients into a bowl and toss to combine.
Ingredients:
1 red onion,
1 tbsp avocado oil,
0.5 tsp garlic powder,
0.5 tsp turmeric powder,
0.5 tsp paprika powder,
0.5 tsp salt, and
0.5 tsp pepper, black ground.
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Add to a sheet pan. Bake at 425 F for 12 minutes while you prepare the salmon.
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Add 0.25 tbsp salt, 0.25 tbsp ground black pepper, 2 tbsp olive oil, and 2 tbsp dill to the salmon, then place salmon and chickpeas and juice of 1 lemon to the sheet pan.
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Add it back to the oven for 15 mins.
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Set oven to broil and broil for an additional 3 mins.
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Add all yogurt sauce ingredients into a bowl and mix to combine.
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Remove the sheet pan from the oven, add a sprinkle fresh parsley and lemon on top.
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