Roasted salmon with chickpeas, zucchini & red pepper

Name: Roasted salmon with chickpeas, zucchini & red pepper
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 tsp(s) Smoked paprika sweet variety; 1 tsp(s) Ground coriander; 1 tsp(s) Ground cumin; 1 tsp(s) Table salt; 0.75 tsp(s) Black pepper freshly ground; 2 medium Zucchini cut into 3⁄4-inch chunks; 1 medium Red bell pepper chopped; 1 medium Red onion thinly sliced; 15.5 oz Canned drained chickpeas rinsed, patted dry; 4 tsp(s) Extra virgin olive oil; 1 pound(s) Uncooked skinless wild salmon fillet cut into 4 equal pieces; 4 tbsp(s) Plain fat free Greek yogurt; 2 tbsp(s) Fresh mint leaves torn; 0.5 wedge(s) Lemon small, cut into thin wedges

Points® value

Total Time

55 min

Prep

25 min

Cook

30 min

Serves

Difficulty

Easy

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 flavours—and make the dish look super fancy.

Ingredients

Smoked paprika

1½ tsp(s), sweet variety

Ground coriander

1 tsp(s)

Ground cumin

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

¾ tsp(s), freshly ground

Zucchini

2 medium, cut into 3⁄4-inch chunks

Red bell pepper

1 medium, chopped

Red onion

1 medium, thinly sliced

Canned drained chickpeas

15½ oz, rinsed, patted dry

Extra virgin olive oil

4 tsp(s)

Uncooked skinless wild salmon fillet

1 pound(s), cut into 4 equal pieces

Plain fat free Greek yogurt

4 tbsp(s)

Fresh mint leaves

2 tbsp(s), torn

Lemon

½ wedge(s), small, cut into thin wedges

Instructions

Preheat the oven to 450°F. In a small bowl, mix the paprika, coriander, cumin, salt, and black pepper until well combined.
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.
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.
Before serving, dollop 1 tbsp yogurt over each fillet. Garnish with the mint. Serve with the lemon wedges.
Serving size: 1 salmon filet and 1 cup vegetable mixture

Roasted salmon with chickpeas, zucchini & red pepper

Ingredients

Instructions

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