Photo of Roasted salmon with chickpeas by WW

Roasted salmon with chickpeas

Points® value
Total Time
55 min
25 min
30 min
Spices give this fish traybake bags of flavour



1½ teaspoon(s), level, smoked

Coriander, Dried

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level


1 teaspoon(s)

Black pepper

¾ teaspoon(s)


2 medium, cut into chunks

Red pepper

1 medium, chopped

Red onion

1 small, thinly sliced

Chickpeas, cooked

1 can(s), large, drained

Olive Oil

4 teaspoon(s)

Salmon, raw

4 fillet(s), medium

0% fat natural Greek yogurt

4 tablespoon(s)

Mint, Fresh

10 g, shredded, plus extra for garnish


1 medium, cut into wedges


  1. Preheat oven to 220°C, fan 200°C, gas mark 7.
  2. First, make the spice mixture. Combine the paprika, coriander, cumin, salt and pepper in a small bowl. Mix them together well and set aside.
  3. Put the courgette, red pepper, onion and chickpeas on a large baking tray. Add 3 tsp oil and 4 tsp spice mixture. Toss well to coat the veg evenly, then spread it all out in a single layer. Bake for 20 minutes.
  4. Meanwhile, coat the salmon with the remaining oil and what’s left of the spice mixture, then set it aside.
  5. Once cooked, remove the baking tray of veg from the oven, and toss them using a spatula. Clear 4 spaces on the tray and place a piece of salmon in each one, so that it sits directly on the tray. Return the tray to the oven and bake for 10 minutes more, or until the salmon is cooked through.
  6. To serve, top each piece of salmon with 1 tbsp yogurt. Garnish with mint and serve immediately with lemon wedges.


Serve 60g quinoa (dry weight) per person.