Tide-turner salmon with chile-lime yogurt and crispy chickpeas

The chile-lime yogurt already does the acid work. Keep the glass mineral so the chickpeas stay the crunch.

Dry Provençal rosé or Sancerre; ranch water with a chile slice; salted lime soda or cucumber-lime soda if skipping alcohol.

• Salmon fillets4 ea
• Chickpeas1 can
• Greek yogurt0.75 cups
• Lime1 ea
• Fresh chile1 ea
• Ground cumin0.5 tbsp
• Cilantro1 bunch
• Smoked paprika0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

28 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for tide-turner salmon with chile-lime yogurt and crispy chickpeas, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Oven occupancy is 28 minutes per tray. Do not start this tray if the day-of oven window is already full.
4. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
5. Hold time is short (12 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: Dry Provençal rosé or Sancerre; ranch water with a chile slice; salted lime soda or cucumber-lime soda if skipping alcohol.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.