Photo of Roasted salmon with chickpeas, zucchini and red pepper by WW

Roasted salmon with chickpeas, zucchini and red pepper

SmartPoints® value per serving
Total Time
1 hr 5 min
25 min
40 min
This recipe holds up well for several days in the fridge, and reheats well. Work it into other meals, or enjoy as is.


smoked paprika

1½ tsp(s), smoked, sweet variety

extra virgin olive oil

4 tsp(s)

ground coriander

1 tsp(s)

ground cumin

1 tsp(s)

kosher salt

1 tsp(s)

black pepper

¾ tsp(s), freshly ground

uncooked zucchini

2 medium, cut into 1-in chunks

sweet red pepper(s)

1 medium, chopped

canned chickpeas

15½ oz, rinsed, patted dry

plain fat free Greek yogurt

4 tbsp(s)

uncooked red onion(s)

1 medium, thinly sliced

uncooked farmed salmon fillet(s) with or without skin

1 pound(s)


  1. Preheat oven to 450°F.
  2. Combine paprika, coriander, cumin, salt and pepper in a small bowl; mix well to combine and set aside
  3. Combine zucchini, red pepper, onion and chickpeas on a large sheet pan (12- X 16-in); add 1 Tbsp oil and 4 tsp spice mixture. Toss well to coat evenly and then spread in a single layer; bake 20 minutes.
  4. Meanwhile, coat salmon with remaining tsp oil and remaining spice mixture; set aside.
  5. Remove sheet pan from oven; toss vegetables with a spatula. Clear 4 spaces so the salmon can sit right on pan; nestle salmon in spaces. Return to oven; bake for another 10 minutes, or until salmon is cooked to your liking.
  6. To serve, dollop 1 Tbsp yogurt over each file; sprinkle with shredded mint. Garnish with additional mint springs, if desired; serve immediately with lemon wedges.


Serving size: 1 salmon filet and 1 c bean-veggie mixture

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