Sheet Pan Spiced Salmon with Chickpeas & Potatoes | Ambitious Kitchen

Name: Sheet Pan Spiced Salmon with Chickpeas & Potatoes | Ambitious Kitchen
Total time: 45 min
Ingredients: 1 lb Potato; 1 can Chickpea, rinsed drained; 1 Red onion, halved sliced; 3 tbsp Extra virgin olive oil; 1 ½ tsp Paprika; 1 ½ tsp Cumin; 1 ½ tsp Garlic powder; 1 ¾ tsp Salt; 1 tsp Turmeric, ground; 1 tsp Thyme; to taste Black pepper, ground; 30 oz Salmon; 1 cup Greek yoghurt; 1 Garlic, grated; 1 tsp Lemon; 2–4 oz Feta cheese; Dill, chopped; 3–4 cups Arugula

By Ambitious Kitchen · 45 min

Ingredients

Potato1 lb
Chickpea · rinsed drained1 can
Red onion · halved sliced1
Extra virgin olive oil3 tbsp
Paprika1 ½ tsp
Cumin1 ½ tsp
Garlic powder1 ½ tsp
Salt1 ¾ tsp
Turmeric · ground1 tsp
Thyme1 tsp
Black pepper · groundto taste
Salmon30 oz
Greek yoghurt1 cup
Garlic · grated1
Lemon1 tsp
Feta cheese2–4 oz
Dill · chopped
Arugula3–4 cups

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, mix the paprika, cumin, garlic powder, turmeric, thyme, kosher salt and a few grinds of black pepper.
Put the potatoes, chickpeas and red onion on the sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 tablespoon of the spice mix. Toss with clean hands, spread in an even layer and bake for 20 minutes.
For the sauce, blend the yogurt, leafy herbs, garlic, lemon juice and salt on high for about 30 seconds until smooth. Taste, adjust seasoning and set aside.
Rub the salmon with the remaining 1 tablespoon of olive oil, then coat it evenly with the remaining spice mix.
Remove the sheet from the oven, flip the vegetables and push them to the edges. Add the salmon fillets in the gaps and bake 10 to 15 more minutes until cooked to your liking.
Drizzle with a few tablespoons of the herby yogurt sauce and top with feta, lemon zest, and extra parsley and dill.

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