with Chickpeas, Zucchini and Tomato Tagine
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Zucchini • Roma tomato • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
Allergens
Tags
Salmon Fillets, skin-on
250 g
Chickpeas
1 unit(s)
Garlic, cloves
2 unit(s)
Zucchini
1 unit(s)
Parsley
7 g
Moroccan Spice Blend
8 g
Tomato Sauce Base
2 tbsp
Shallot
1 unit(s)
Tomato
1 unit(s)
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.12 tsp
Sugar
0.5 tsp
- Before starting, wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Finely chop parsley.
- Cut tomato into 1/2-inch pieces.
- Pat salmon dry with paper towels.
- Season with salt, pepper and half the Moroccan Spice Blend.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shallots, garlic and zucchini. Cook 2-3 min, stirring often, until veggies are tender-crisp.
- Add remaining Moroccan Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Add tomato sauce base and chickpeas with their canning liquid. Season with salt and pepper, then stir to combine.
- Bring to a simmer over medium-low.
- Once simmering, nestle salmon, skin-sides up, into the chickpea-tomato mixture. Cover and reduce heat to medium-low.
- Cook for 7-9 min, stirring occasionally, until salmon is cooked through.**
- When salmon is done, add tomatoes to the pan and season with salt, pepper and 1/2 tsp (1 tsp) sugar.
- Cook uncovered for 1-2 min, stirring occasionally.
- Transfer salmon to a clean surface and carefully remove the skin, if you like.
- Divide chickpea-tomato tagine between bowls.
- Top with salmon.
- Sprinkle parsley over top.
530
kcal
Calories
23
g
Fat
4.5
g
Saturated Fat
45
g
Carbohydrate
9
g
Sugar
12
g
Dietary Fiber
38
g
Protein
80
mg
Cholesterol
780
mg
Sodium
0
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Chickpeas, Zucchini and Tomato Tagine
