Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas
Weeknight delicious! Disctintive Dukkah Seasoning gets a revamp with Lemon Essence. Roast all on one pan. Top with a simple Minted Herb-Yogurt Sauce and Mint Leaves.
Servings: 4 servings
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Ingredients
- 1/3 cup Lemony Dukkah Seasoning* see my recipe
- 1 1/2 teaspoons extra virgin olive oil
- 1 3/4 pounds salmon cleaned, dried cut into 4 portions
- 2 medium yellow summer squash cut into long slices 3/4" x 2"
- 1 cup cooked chickpeas skins rubbed off, if you can
- 8 miniature colorful peppers rinsed
- 8 medium tomatoes on the vine rinsed
- 3 teaspoons extra virgin olive oil divided
- 1/2 teaspoon kosher salt divided
- 1 recipe Karen's Minted Herb-Yogurt Sauce see recipe below
- 1 tablespoon fresh mint leaves
- 1 tablespoon thinly sliced scallions optional
Instructions
- Add 1/2 cup Dukkah into a small bowl to fit. Add 1 1/2 teaspoon olive oil; mix well to combine. Set aside.
- Preheat oven to 375 degrees.Place summer squash on the rimmed sheet pan. Rub I teaspoon of olive oil into each. Season with a modest amount of salt, pepper and Kashmiri chili powder (or hot paprika) - mix in.Roast in oven exactly 10 minutes.
- Remove from the oven. With a spatula, move squash to one side, chickpeas to the other. Add salmon to the center of the pan (oil underneath so it does not stick.) Top evenly with the Dukkah seasoning, patting down. Add a sprinkle of raw sesame seeds on top (like I did) for contrasting color.
- Add chickpeas, peppers and tomatoes to the pan, fitting them in. Drizzle the last 2 teaspoons of olive oil over them - season with salt, pepper and chili powder.
- Sprinkle 1/2 teaspoon Kosher salt over all.Roast in the oven 11 - 12 minutes. Check salmon with an instant read thermometer after 11 minutes. A "medium" doneness is 145 degrees. Add back to the oven if needed.
To serve:
- Portion salmon on each plate.Add all vegetables and chickpeas. Top salmon with a drizzle of Minted Herb-Yogurt Sauce and garnish with mint leaves. Serve with a lemon wedge if desired.
Notes
*Lemony Dukkah Seasoning - see recipe, (can use your favorite blend too.)
Minted Herb-Yogurt Sauce Recipe:
Add 1/3 lightly packed mint leaves to boiling water, let stand 5 seconds. Drain, refresh with very cold water, dry and coarsely chop.
In a small 3 cup food processor add: blanched mint, 2 T. parsley, 2 1/2 T. fresh scallion (coarsely chopped) 1/3 cup Greek yogurt and 1/8 teaspoon sea salt. Process 30 seconds until blended and bright green. Refrigerate until needed, will thicken a bit. Instant Read Thermometer, great price, fast & accurate.
This recipe may not be reproduced without the consent of its author, Karen Sheer. Add
Minted Herb-Yogurt Sauce Recipe:
Add 1/3 lightly packed mint leaves to boiling water, let stand 5 seconds. Drain, refresh with very cold water, dry and coarsely chop.
In a small 3 cup food processor add: blanched mint, 2 T. parsley, 2 1/2 T. fresh scallion (coarsely chopped) 1/3 cup Greek yogurt and 1/8 teaspoon sea salt. Process 30 seconds until blended and bright green. Refrigerate until needed, will thicken a bit. Instant Read Thermometer, great price, fast & accurate.
This recipe may not be reproduced without the consent of its author, Karen Sheer. Add
Nutrition Facts
Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas
Amount per Serving
Calories
475
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
12
g
Cholesterol
109
mg
36
%
Sodium
387
mg
17
%
Potassium
1507
mg
43
%
Carbohydrates
18
g
6
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
46
g
92
%
Vitamin A
585
IU
12
%
Vitamin C
29
mg
35
%
Calcium
79
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.