Egyptian Sheet Pan Dukkah Salmon with Veggies & Chickpeas
Weeknight-friendly Egyptian salmon packed with dukkah seasoning, roasted veggies & chickpeas—topped with minted yogurt sauce. Easy, flavorful, and perfect for any meal!
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Cooking tools:
- Instant-read thermometer
- Mortar and pestle
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Measuring spoon
- Measuring cup
- Whisk
- Spoon
- Spatula
- Paper towel
- Aluminum foil
Ingredients
- 1/3 cup Lemony Dukkah Seasoning* (see my recipe )
- 1 1/2 teaspoons extra virgin olive oil
- 1 3/4 pounds salmon (cleaned, dried cut into 4 portions )
- 2 medium yellow summer squash (cut into long slices 3/4" x 2" )
- 1 cup cooked chickpeas (skins rubbed off, if you can)
- 8 miniature colorful peppers (rinsed)
- 8 medium tomatoes on the vine (rinsed )
- 3 teaspoons extra virgin olive oil (divided )
- 1/2 teaspoon kosher salt (divided )
- 1 recipe Karen's Minted Herb-Yogurt Sauce (see recipe below )
- 1 tablespoon fresh mint leaves
- 1 tablespoon thinly sliced scallions (optional)
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