Roasted Salmon with Chickpeas, Zucchini & Red Peppers

Name: Roasted Salmon with Chickpeas, Zucchini & Red Peppers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: European, Mediterranean
Ingredients: Paprika - 1.5 tsp; Dried ground coriander - 1 tsp; Ground cumin - 1 tsp; Kosher salt - 1 tsp; Black pepper - 3/4 tsp; Uncooked zucchini - 2 medium, cut into chunks; Sweet red pepper(s) - 1 medium, chopped; Uncooked red onion(s) - 1 medium, thinly sliced; Canned chickpeas - 15.5 oz, rinsed, patted dry; Extra virgin olive oil - 4 tsp, divided; Uncooked skinless wild salmon fillet - 1 pound; Plain fat free Greek yogurt - 4 tbsp; Fresh mint leaves; Lemon(s)

5 steps

Prep:25minCook:30min

For this impressive sheet-pan meal, the roasting happens in two parts: First, a colorful mix of veggies and chickpeas cooks in an Indian-inspired blend of spices. Then the salmon fillet is layered in for the final 10 minutes, just long enough to cook through. Finishing touches of fresh mint, lemon slices, and dollops of yogurt add a cool counterpoint to the rich flavors—and make the dish look super fancy.

Updated at: Thu, 17 Aug 2023 07:36:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories355.3 kcal (18%)

Total Fat14.5 g (21%)

Carbs23.7 g (9%)

Sugars7.6 g (8%)

Protein33.4 g (67%)

Sodium701.9 mg (35%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ tspPaprika

1 tspDried ground coriander

1 tspGround cumin

1 tspKosher salt

¾ tspBlack pepper

2zucchini

Uncooked, medium, cut into chunks

1Sweet red pepper

medium, chopped

1red onion

Uncooked, medium, thinly sliced

15.5 ozCan chickpeas

ned, rinsed, patted dry

4 tspExtra virgin olive oil

divided

1 poundskinless wild salmon fillet

Uncooked

4 Tbspfat free Greek yogurt

Plain

fresh mint leaves

Lemon

Instructions

Step 1

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

Step 2

On a large sheet pan (16 by 12 inches), toss the zucchini, bell pepper, onion, and chickpeas. Add 1 tbsp of the oil and 4 tsp of the spice mix. Toss the vegetables and chickpeas again to coat and spread into a single layer. Bake for 20 minutes.

Step 3

Coat the fish with the remaining 1 tsp oil and the remaining spice mix. Remove the pan from the oven. Stir the vegetables, then clear 4 spaces among the vegetables so the fish can sit right on the pan. Arrange the fish on the pan. Continue to bake until the fillets are cooked through, about 10 minutes.

Step 4

Before serving, dollop 1 tbsp yogurt over each fillet. Garnish with the mint. Serve with the lemon wedges.

Step 5

Serving size: 1 fish fillet and 1 cup vegetable mixture