Baked Salmon with Chickpeas and Carrots




15 m


40 m





  • 1 lb. portion of Wild-Caught Salmon
  • 3 cloves Garlic, grated
  • 3 Tbsp. Melted Butter
  • Zest from 1 Lemon
  • Pinch of Salt and Pepper
  • Carrots:
  • 1 lb. Carrots, washed and scrubbed
  • 1-2 Tbsp. Olive Oil
  • 1/4 tsp. each Cumin, Coriander, & Paprika
  • Salt and Pepper


  • 1 15 oz. can of Chickpeas, rinsed and drained
  • 1 Tbsp. Olive Oil
  • 1/4 tsp. Each cumin, coriander, paprika
  • Pinch of Salt

Dill Sauce:

  • 1/2 cup chopped fresh Dill
  • Juice from 1 Lemon
  • 2 cloves Garlic
  • 1/4 cup Walnuts
  • 2 Tbsp. Olive Oil
  • Salt and Pepper

HOW TO MAKE Baked Salmon with Chickpeas and Carrots

  • Step 1. Preheat the oven to 375 degrees Fahrenheit. Toss the carrots in olive oil, spices and salt and pepper.

  • Step 2. Lay them on a parchment-covered sheet pan and roast for 15 minutes. Flip them over and roast for an additional 15, or until they are soft on the inside and golden on the outside.

  • Step 3. Melt the butter and whisk in the grated garlic, lemon zest, salt and pepper. Rub the butter mixture all over the salmon and place it on a parchment-covered sheet pan.

  • Step 4. Toss the chickpeas in the oil, spices and pinch of salt. Arrange the chickpeas all over the pan around the salmon.

  • Step 5. You can either use a thermometer with a probe or an instant read thermometer. If you are using a thermometer with a probe, set the ThermoPro thermometer to 140-145 degrees

  • Step 6. Place the probe in the thickest part of the salmon piece and place the sheet pan in the oven until the temperature is reached. If you are using an instant read thermometer, bake for around 15 minutes, or until the thickest part of the fish portion reads 140-145 degrees.

  • Step 7. To make the dill sauce, combine all of the sauce ingredients in a high speed blender and blitz until well combined.

  • Step 8. When the carrots and salmon are finished, add the roasted carrots to the salmon pan and top with the dill sauce and fresh chopped dill.

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