This was our Christmas dinner, but it can be eaten anytime.
- 1.5 pounds/ 700 g wild caught salmon
- paprika powder
- garlic powder
- chili - lime spice mix
- salt
- 1 big sweet potato
- 6 small-middle sized potato (washed, but not peeled)
- 1 lb brussel sprout (outer layer removed, end trimmed)
- 1 lb carrot (it's enough just to wash it, if it's organic)
- 1/2 Tbsp olive oil
- garlic powder (you can use other spices too)
- salt
- 6 cups cooked chickpea
- 1/2 Tbsp olive oil
- salt
- paprika powder
- 1 Tbsp tahini-mustard sauce
Instructions:
- Preheat oven to 420 F/ 200 C degree.
- Place the salmon on a baking paper covered baking pan.
- Sprinkle salt, garlic powder, paprika powder, chili-lime spice mix on the salmon in a thin layer. (If you don't have chili-lime spice mix, use chili powder and lemon or lime juice on it.)
- Wash the potato thoroughly, then chop it up (you don't have to peel it, if it's organic). Peel the sweet potato and chop it. If it's organic, just wash it and skip peeling. Remove the outer leaves of the brussel sprout, trim the bottom of it and slice it into two. Wash and chop the carrots.
- Put all veggies into a bowl. Add 1/2 Tbsp olive oil, sprinkle a bit of salt and garlic powder and stir it, so the veggies get evenly covered.
- Put the veggies evenly on a baking paper covered baking pan for 55-60 minutes. Stir it occassionally.
- I used canned chickpea, but you can cook it yourself. Drain the liquid, then pat the chickpea dry with a paper towel. Pour 1/2 Tbsp oil on it and sprinkle with salt. Stir it, so the chickpea can get covered.
- When the veggies had been in the oven for 30 minutes, place the chickpea into the oven for 30 minutes. Stir this one as well occassionally.
- When there's only 18 minutes left from the veggie baking time, Put the salmon into the oven too.
- When the time is up, remove everything from the oven.
- Sprinkle the spices on the roasted chickpea (only now, so it doesn't get burnt) and stir it.
- Mix the chickpea to the veggies.
- Serve the salmon and the veggies, sprinkle some sauce on top.
- If you like the lemony taste, squeeze some lemon or lime juice on the salmon.
- You can throw some chives on it at the end.
If you don't have tahini at home, you can use a different topping too. Eg this one.
