Salmon with Roasted Veggies & Yogurt Sauce

Step 1

Preheat the oven to 375°F. Peel the carrots. Slice on the angle, about a 1/2 inch thick.

Step 2

Wash & cut the cauliflower into bite-sized florets.

Step 3

On a sheet tray lined with parchment paper, add the carrots, cauliflower & drained/rinsed chickpeas. Add a drizzle of olive oil. Season with salt & pepper, then toss well to coat. We love adding dried thyme or oregano to add more flavor. Roast in the oven for 30 to 35 min at 375°F.

Step 4

Meanwhile, heat a drizzle of oil in a pan over medium heat. Add the salmon fillet, skin side down. Season with salt & pepper. Sear for 5-6 min, until nicely browned. Flip & sear on the other side until fully cooked, about 2-4 min.

Step 5

As the salmon cooks, prepare the yogurt sauce. In a bowl, combine yogurt with the lemon zest & juice (a 1/4 piece of lemon per serving). Add a bit of grated garlic for more flavor if you wish. Season with salt, pepper & add a drizzle of olive oil. Mix it well.

Step 6

Once the vegetables are nicely browned & tender, remove from the oven. Serve alongside the salmon with lemon-yogurt sauce for dipping. Enjoy!