Roasted salmon with chickpeas, zucchini, and red pepper

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.

Great

% Daily Values based on a 2,000 calorie diet

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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