Zaatar Salmon with Roasted Cauliflower, Chickpeas and Yogurt
Servings
4 Servings
Ingredients
- 4 cups bitesize cauliflower florets the smaller the pieces, the faster they will cook
- 3 tablespoons extra virgin olive oil divided
- Kosher salt
- Freshly cracked black pepper
- 1 cup low-fat Greek yogurt
- 3 cloves garlic minced
- 1 teaspoon cumin
- 3 tablespoon lemon juice
- 2 tablespoons tahini
- 1 ½ pounds salmon
- 2 tablespoons Jamie Geller Za'atar divided
- 2 whole wheat pitas torn into pieces
- 1 15-ounce can chickpeas, drained and rinsed
- Garnish: toasted pine nuts chopped parsley or cilantro, zaatar
Instructions
- Preheat oven to 375°F. Line two sheet pans with parchment.
- Spread cauliflower on one sheet pan. Drizzle with 1 tablespoon evoo and sprinkle with salt and pepper, toss to coat. Roast for 20-30 minutes until golden.
- Meanwhile, in a small bowl combine yogurt, garlic, cumin, lemon juice, tahini and pinch salt, whisk until combined. Set aside.
- On second sheet pan, lay out salmon. Drizzle with evoo and sprinkle with 1 tablespoon zaatar. When cauliflower is golden, add pita pieces and chickpeas to pan. Drizzle with remaining 1 tablespoon evoo and sprinkle with 1 tablespoon zaatar. Place both pans back in oven and roast 15-20 minutes until salmon is cooked through, pita is toasted and chickpeas are warm.
- When everything is ready, serve by scattering pita chips on a plate, topped with roasted cauliflower and chickpeas and yogurt sauce alongside salmon. Garnish as desired and enjoy.
Nutrition
Nutrition Facts
Zaatar Salmon with Roasted Cauliflower, Chickpeas and Yogurt
Amount per Serving
Calories
609
% Daily Value*
Fat
27.5
g
42
%
Cholesterol
71
mg
24
%
Sodium
619
mg
27
%
Carbohydrates
48.1
g
16
%
Fiber
10.2
g
43
%
Sugar
4
g
4
%
Protein
44.6
g
89
%
* Percent Daily Values are based on a 2000 calorie diet.