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706 kcal
50 min.
Recipe for Salmon on Tzatziki with Roasted Broccoli, Chickpeas, and Potatoes
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706 kcal
1 kcal
706
57.5g
36.2g
37.0g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Broccoli green3× floret (150 g)
- Salmon1.5× piece (150 g)
- Skyr, Icelandic yoghurt1× portion (150 g)
- Potato1× piece (90 g)
- Cucumber8.5× slice (85 g)
- Tomatoes cherry3× piece (60 g)
- Lemon3× slice (30 g)
- Chick peas, canned, re-heated, drained2× tablespoon (30 g)
- Dill, fresh4× teaspoon (12 g)
- Olive oil1× tablespoon (10 g)
- Honey0.5× teaspoon (6 g)
- Garlic1× clove (5 g)
- Salt4× pinch (2 g)
- Thyme, dried, ground1× pinch (2 g)
- Oregano, dried, ground1× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Salmon on Tzatziki with Roasted Broccoli, Chickpeas, and Potatoes
1. Preheat the oven to 200°C.
2. Wash the salmon, pat it dry with a paper towel, remove the skin, then season with salt and pepper, drizzle with 1/3 of the lemon juice, and place it in an ovenproof dish.
3. Cut the potatoes into quarters, then mix with thyme, oregano, a pinch of salt, half of the olive oil, and mix well. Bake in the oven for 20 minutes.
4. Mix broccoli and chickpeas with the remaining olive oil and honey.
5. After baking the potatoes for 20 minutes, add the other vegetables to the tray and mix. Put the vegetables and salmon back in the oven and bake for another 20 minutes.
6. Meanwhile, prepare the tzatziki. Grate the cucumber, salt it and let it sit for a while to release water. After about 10 minutes, squeeze out the excess water and mix in a bowl with Skyr, pepper, crushed garlic, and the remaining lemon juice. Add salt to taste if needed.
7. Spread the tzatziki sauce on a plate using a spoon to create the first layer. Then arrange the vegetables and salmon on top.
8. Garnish with halved cherry tomatoes and chopped dill.
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