Ingredients
12-18 oz filets Salmon pieces (one bag of Good Rancher’s Salmon)
1 15oz can Chickpeas; drained, rinsed, and patted dry
1 Onion, sliced thin
3 tbsp Extra Virgin Olive Oil
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1 tsp fresh Thyme
1 tsp fresh Parsley
1 tsp fresh Dill
1 cup plain whole milk Greek Yogurt
2 cloves Garlic, minced
1 lemon, juiced
1 tbsp Capers
2-4 oz Feta cheese
Salt and Pepper
Instructions
Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
In a small bowl combine paprika, garlic powder, onion powder, and salt. Place potatoes, chickpeas, and onions on the baking sheet and drizzle with 2 tbsp olive oil and ½ of the seasoning mix. Toss until well coated and spread evenly. Bake for 20 minutes.
While baking, make the yogurt sauce. Place the yogurt, fresh herbs, garlic, and lemon juice in a blender and process to combine. Season with salt and pepper to taste. Set aside in fridge. Drizzle the remaining olive oil and seasoning mix on the salmon and coat on each side.
After the potato mixture has cooked for 20 minutes, bring the pan out of the oven and make room for the salmon. Add the salmon pieces to the sheet pan (skin side down) and sprinkle capers evenly over the potatoes and onions and return the pan to the oven for 15 minutes to cook the salmon.
After salmon is cooked, remove from the oven and finish the meal by drizzling with the yogurt sauce and sprinkling the feta crumbles and extra dill and parsley over the whole pan.