The exact original recipe from the image cannot be confirmed, but this is a complete practical recipe based on the foods visible: roasted salmon, chickpeas, potatoes, creamy cucumber-herb yogurt sauce, feta, lemon and fresh dill.
Ingredients
Salmon
- 1½ lb (680 g) salmon fillet, cut into 4 portions
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
Roasted potatoes
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
Crispy chickpeas
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Herbed yogurt sauce
- 1 cup Greek yogurt
- ½ cucumber, finely grated and squeezed dry
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Garnishes
- ¼ cup crumbled feta cheese
- Fresh dill or parsley
- Lemon wedges
- 1–2 tbsp olive oil for drizzling
Step-by-Step Method
- Preheat oven: Heat to 425°F (220°C). Line a large baking sheet with parchment.
- Prepare potatoes: Toss potatoes with olive oil, paprika, garlic powder, oregano, salt and pepper. Roast for 25–30 minutes, turning halfway.
- Prepare chickpeas: Pat chickpeas very dry. Toss with olive oil, paprika, cumin, garlic powder, salt and pepper.
- Add chickpeas: Place them on the baking sheet with the potatoes and roast for another 20–25 minutes, until golden and crispy.
- Prepare salmon: Mix olive oil, honey, lemon juice, paprika, garlic powder, oregano, pepper and salt. Brush over the salmon.
- Cook salmon: Add salmon to the baking sheet during the final 10–14 minutes of cooking, depending on thickness. Cook until the center reaches 145°F (63°C).
- Make the sauce: Mix Greek yogurt, cucumber, lemon juice, garlic, dill, parsley, olive oil, salt and pepper.
- Assemble: Spread the yogurt sauce onto a serving plate or bowl. Add roasted potatoes, crispy chickpeas and salmon.
- Finish: Sprinkle with feta and fresh herbs. Add lemon wedges and a drizzle of olive oil.
Recipe Details
- Prep: 20 minutes
- Cooking: 30–35 minutes
- Total: About 50–55 minutes
- Servings: 4
- Difficulty: Easy–medium
Nut & Allergen Information
- Peanuts: None required.
- Tree nuts: None required.
- Dairy: Greek yogurt and feta contain milk.
- Fish: Contains salmon.
- Gluten: No gluten-containing ingredients are required.
- Egg: None required.
- Soy: None required.
For allergies, check packaged ingredients such as yogurt, feta and seasonings.
Approximate Nutrition
Per serving:
- Calories: ~650–700 kcal
- Protein: ~42–48 g
- Carbohydrates: ~50–55 g
- Fat: ~30–35 g
- Fiber: ~9–11 g
Values vary according to salmon size, oil and feta amounts.
Q&A
Q: Can I use chicken instead of salmon?
Yes. Use boneless chicken breast or thighs and cook until the thickest part reaches 165°F (74°C).
Q: Can I make the chickpeas extra crispy?
Yes. Dry them very well before roasting and avoid overcrowding the pan.
Q: Can I use regular yogurt?
Yes, but Greek yogurt gives the sauce a thicker, creamier texture.
Q: Can I prepare this ahead of time?
Yes. Prepare the sauce and roast the potatoes/chickpeas ahead. Cook the salmon fresh for the best texture.
Q: How should leftovers be stored?
Refrigerate the salmon, vegetables and sauce separately within 2 hours. Use cooked salmon within 3–4 days and reheat gently.