Roasted salmon with chickpeas
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Spices give this fish traybake bags of flavour
Ingredients
Paprika
1½ teaspoon(s), level, smoked
Coriander, Dried
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Salt
1 teaspoon(s)
Black pepper
¾ teaspoon(s)
Courgette
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
Lemon
1 medium, cut into wedges
Instructions
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.
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