North African Roasted Salmon Platter
with Chickpeas & Cherry Tomatoes
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Turmeric, allspice, cumin and coriander are just some of the heady scents wafting off this stunning sheet pan supper. Simply leave all the heavy lifting to the spices, lemon, fresh mint and honey, and let the fish and legumes cook to perfection.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 14g Mint
- 1 Lemon
- 7g Honey
- 7g Sense of the Sahara spices (turmeric, allspice, cumin, black pepper, coriander, spices)
- 398ml Chickpeas (canned)
Contains: Salmon
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
26 g
Saturated Fat
4 g
Sodium
770 mg
Total Carb
67 g
Sugars
6 g
Protein
47 g
Fibre
25 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Drain and rinse the chickpeas.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 min., until beginning to crisp.
Mise en place
- Meanwhile, halve the tomatoes.
- Quarter the lemon.
Finish the vegetables & roast the salmon
- Pat the salmon dry; rub with a drizzle of oil, ½ the remaining spices and S&P. Drizzle with the honey.
- In a medium bowl, combine the tomatoes, remaining spices and S&P.
- When the chickpeas are beginning to crisp, stir and add the salmon* and tomatoes.
- Roast, 6 to 10 min., until cooked through.
- Add the spinach and bake, 30 sec. to 1 min., until beginning to wilt.
Finish & serve
- Pick the mint leaves off the stems; chop the leaves.
- Divide the vegetables and salmon between your plates.
- Garnish with the mint and lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
