Roasted salmon with chickpeas, zucchini, and red pepper

Name: Roasted salmon with chickpeas, zucchini, and red pepper
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: European
Ingredients: 1.5 tsp Paprika smoked, sweet variety; 1 tsp Ground coriander; 1 tsp Ground cumin; 1 tsp Kosher salt; 0.75 tsp Black pepper freshly ground; 2 medium Uncooked zucchini cut into 1-in chunks; 1 medium Sweet red pepper(s) chopped; 1 medium Uncooked red onion(s) thinly sliced; 15.5 oz Canned chickpeas rinsed, patted dry; 4 tsp Extra virgin olive oil divided; 1 pound(s) Uncooked skinless wild salmon fillet cut into 4 equal pieces; 4 Tbsp Plain fat free Greek yogurt; 2 Tbsp Fresh mint leaves for garnish; 0.5 medium Lemon(s) cut into 4 wedges

6 steps

Prep:25minCook:30min

In less than an hour this impressive on-pan meal is ready to delight your family or guests with an array of colors and flavors. The Indian-inspired blend of spices goes a long way on the veggie-chickpea mixture as well as the salmon. The dollop of yogurt at the end, paired with a touch of mint cools the spice blend and adds a creamy texture and tang to accompany the rich flavor of the roasted salmon. Serve this on the roasting pan for a rustic presentation or transfer to shallow bowls. Multiply this easily with no additional prep time for a lively Easter meals. This recipe holds up well for several days in the fridge, and reheats well. Work it into other meals, or enjoy as is.

Updated at: Thu, 17 Aug 2023 04:04:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories354.7 kcal (18%)

Total Fat14.5 g (21%)

Carbs23.1 g (9%)

Sugars7.5 g (8%)

Protein33.3 g (67%)

Sodium701.6 mg (35%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ tsppaprika smoked

sweet variety

1 tspground coriander

1 tspground cumin

1 tspkosher salt

¾ tspblack pepper

freshly ground

2zucchini

medium, uncooked, cut into 1-in chunks

1sweet red pepper

medium, chopped

1red onion

medium, uncooked, thinly sliced

15.5 ozcanned chickpeas

rinsed, patted dry

4 tspextra virgin olive oil

divided

1 poundskinless wild salmon fillet

uncooked, cut into 4 equal pieces

4 Tbspplain fat free greek yogurt

2 Tbspfresh mint leaves

for garnish

0.5lemon

medium, cut into 4 wedges

Instructions

Step 1

Preheat oven to 450°F. In small bowl, mix paprika, coriander, cumin, salt, and pepper until well combined.

Step 2

On large sheet pan (12 x 16 inches), toss zucchini, red pepper, onion, and chickpeas; add 1 tbsp oil and 4 tsp spice mixture. Toss again to coat and spread in a single layer; bake 20 minutes.

Step 3

Meanwhile, coat salmon with remaining 1 tsp oil and remaining spice mixture.

Step 4

Remove sheet pan from oven; toss vegetables with spatula. Clear 4 spaces so salmon can sit right on pan; nestle salmon in spaces. Continue to bake until salmon is cooked through, about 10 minutes.

Step 5

To serve, dollop 1 tbsp yogurt over each salmon fillet; garnish with mint. Serve with lemon wedges alongside.

Step 6

Serving size: 1 salmon filet and 1 cup vegetable mixture

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