Sheet Pan Salmon and Veggies with Creamy Zhoug
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan salmon and roasted vegetables finished with a creamy zhoug sauce made from cilantro, spices, and yogurt. Bright, herby, and deeply flavorful with healthy fats and vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 jalapeno (seeds removed and roughly chopped)
- 2 garlic cloves
- 1 cup roughly chopped cilantro leaves and tender stems (packed)
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon aleppo pepper flakes ((sub crushed red pepper flakes))
- 1/2 cup extra virgin olive oil
- ½ cup plain greek yogurt
- 2 tablespoons freshly squeezed lemon juice (or 1 lemon)
- 1 medium sweet potato (halved lengthwise and thinly sliced into half moons)
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- 4 cups broccoli florets (or 1 large head)
- Four [6-8 ounce] salmon fillets (pin bones removed)
- 2 teaspoons za’atar seasoning
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 971mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 971MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.