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Baked Salmon & Harissa Chickpeas
with Broccoli, Dill & Labneh
with Skin-On Salmon Fillets
Active:
8m
Total:
30m
Flaky salmon and verdant broccoli bake over a bed of hearty chickpeas and olives—coated in a smoky tomato and harissa sauce. Garnishes of fresh dill and labneh complete the dish.
Details
Flaky salmon and verdant broccoli bake over a bed of hearty chickpeas and olives—coated in a smoky tomato and harissa sauce. Garnishes of fresh dill and labneh complete the dish.
Nutrition per serving
30g Of Protein
Ingredients
2 each
Skin-On Salmon Fillets
1 each
15.5-oz can Chickpeas
8 oz
Broccoli Florets
1 oz
Pitted Niçoise Olives
1 ½ tbsp
Red Harissa Paste
1 each
8-oz can Tomato Sauce
¼ cup
Labneh Cheese
1 bunch
Dill
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Assemble the dish
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Lightly coat a small baking dish (or large for 4 servings)with a drizzle of olive oil. Add the tomato sauce, harissa paste, drained chickpeas, and olives. Season with salt and pepper and stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on top of the prepared chickpeas, skin side down. Add the broccoli florets in an even layer around the fish. Drizzle with olive oil and season with salt and pepper.
step 2
Bake & serve your dish
Bake 15 to 18 minutes, or until the fish is cooked through and the broccoli is tender when pierced with a fork. Remove from the oven and let stand at least 2 minutes. Serve the baked dish garnished with the labneh and dill (picking the fronds off the stems and tearing into pieces before adding). Enjoy!
Instructions
step 1
Assemble the dish
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Lightly coat a small baking dish (or large for 4 servings)with a drizzle of olive oil. Add the tomato sauce, harissa paste, drained chickpeas, and olives. Season with salt and pepper and stir to combine. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on top of the prepared chickpeas, skin side down. Add the broccoli florets in an even layer around the fish. Drizzle with olive oil and season with salt and pepper.
step 2
Bake & serve your dish
Bake 15 to 18 minutes, or until the fish is cooked through and the broccoli is tender when pierced with a fork. Remove from the oven and let stand at least 2 minutes. Serve the baked dish garnished with the labneh and dill (picking the fronds off the stems and tearing into pieces before adding). Enjoy!
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