Roasted salmon with chickpeas, zucchini, and capsicum tray bake
2
Points®
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, unsweetened
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.
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