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Photo of Roasted salmon with chickpeas & red peppers by WW

Roasted salmon with chickpeas & red peppers

2
Points®
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Paprika

1½ teaspoon(s), level, smoked

Tesco Ground Coriander

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Kale, raw

100 g, cavolo nero

Red pepper

2 medium, chopped

Red onion

1 small, sliced

Chickpeas, cooked

1 can(s), large, drained

Olive Oil

4 teaspoon(s)

Salmon, raw

4 fillet(s), medium

Instructions

  1. Preheat oven to 200°C, fan 180°C, gas mark 6 and prepare a baking sheet.
  2. Combine the spices along with a pinch of salt and pepper in a small bowl, and mix well to combine then set aside. Combine the pepper, onion, chickpeas and 3 tsp olive oil with ¾ of the mixed spices, toss well to coat evenly and then spread in a single layer on the prepared baking sheet. Bake 20 minutes.
  3. Meanwhile, coat salmon with remaining oil and spice mixture. Remove the baking sheet from the oven. Toss the vegetables and clear 4 spaces, nestle the salmon in the spaces. Return to oven and bake for another 20 minutes, or until salmon is cooked to your liking.
  4. 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.
  5. Serve the veg and salmon together, this will keep in the fridge for lunch.

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