Sheet Pan Salmon and Veggies with Creamy Zhoug
Servings: 4
Ingredients
For the Creamy Zhoug Sauce:
- 1 jalapeńo pepper, seeds removed and roughly chopped
- 2 garlic cloves
- 1 cup packed and roughly chopped cilantro leaves and tender stems
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon aleppo pepper flakes (sub crushed red pepper flakes)
- 1/2 cup extra virgin olive oil
- 1/2 cup plain greek yogurt
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
For the Sheet-Pan Salmon:
- 1 medium sweet potato, halved lengthwise and thinly sliced into half moons
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 4 cups broccoli florets (from about 1 large head)
- 4 (6- to 8-ounce) salmon fillets, pin bones removed
- 2 teaspoons za’atar seasoning
Instructions
- Preheat the oven to 425℉ and line a large baking sheet with parchment paper.
Make the Zhoug:
- In a food processor or wide-mouth jar using an immersion blender, combine all of the Zhoug ingredients and blend until the sauce is mostly smooth, scraping down the sides as needed. Set aside.
For the Sheet Pan:
- Place the sweet potatoes on the prepared baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of the kosher salt. Toss until well combined and spread the potatoes into a single layer. Transfer to the oven and roast until the sweet potatoes are tender and begin to get golden brown on the edges, about 15 minutes.
- Remove from the oven and push the potatoes to the edges of the baking sheet. In a medium bowl, toss the broccoli, 1 tablespoon of olive oil and ½ teaspoon kosher salt until well combed. Add around the baking sheet with the potatoes, making space in the center for the salmon filets.
- Add the salmon filets to the center of the baking sheet and brush the flesh with the remaining tablespoon of the olive oil. Season with the za’atar seasoning. Transfer to the oven and bake until the salmon is cooked through and flakes easily with a fork, 12 to 15 more minutes.
- Divide amongst four plates and serve with the creamy zhoug sauce and enjoy!
Nutrition
Calories: 679kcal | Carbohydrates: 21g | Protein: 40g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 1025mg | Potassium: 1415mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9061IU | Vitamin C: 92mg | Calcium: 133mg | Iron: 4mg