Photo of Roasted salmon with chickpeas, zucchini, and capsicum tray bake by WW

Roasted salmon with chickpeas, zucchini, and capsicum tray bake

2 - 10
PersonalPoints™ per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
A flavourful blend of spices brings a kick to the veggies, chickpeas, and salmon in this impressive dinner that’s perfect for entertaining. Don’t forget the yoghurt and mint, added at the end for a burst of freshness and tang.

Ingredients

Smoked paprika

1½ tsp

Ground coriander

1 tsp

Ground cumin

1 tsp

Zucchini

2 medium, halved lengthways, cut into 2cm pieces

Red capsicum

1 medium, chopped

Red onion

1 medium, halved, sliced

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can) (see tip)

Olive oil

1 tbs

Skinless salmon

500 g, (4 x 125g fillets)

99% fat-free plain Greek yoghurt

1 tbs

Fresh mint

2 tbs

Instructions

  1. Preheat oven to 220°C. Place paprika, coriander and cumin in a small bowl, add 1 teaspoon salt and ½ teaspoon ground black pepper and mix well.
  2. Combine zucchini, capsicum, onion and chickpeas on a large, shallowsided, baking tray. Sprinkle over 1 tablespoon spice mixture and drizzle with 3 teaspoons oil. Toss well, then spread evenly over tray. Bake for 20 minutes.
  3. Meanwhile, toss salmon with remaining spice mixture and remaining oil in a medium bowl to coat.
  4. Remove tray from oven. Using a spatula, turn vegetables, then make 4 hollows in mixture. Place a salmon fillet in each hollow, making sure each one is sitting on the hot tray. Bake a further 10 minutes, or until salmon is cooked to your liking.
  5. To serve, dollop 1 teaspoon yoghurt over each salmon piece and scatter mint over top.

Notes

SERVING SUGGESTIONS: Lemon wedges. TIP: For crispy, golden chickpeas, pat them dry with paper towel after rinsing, before adding to bowl with other veggies in step 3.