Salmon with Roasted Chickpeas and Veggies
0
Points®
1 serving
Items
Cooking spray
2 spray(s)
Uncooked wild pink salmon fillet
5 oz, sprinkled with dried seasonings, salt and lemon juice
Red onion
½ medium
Red bell pepper
½ cup(s), and/or green peppers, cut into thick strips
Canned chickpeas (garbanzo beans)
½ cup(s)
Kosher salt
1 pinch(es)
Plain fat free Greek yogurt
2 Tbsp
Lemon
⅛ item(s)
How to Prepare
Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper (and other seasonings, if desired); place salmon in prepared baking dish. Roast until salmon is fork-tender, about 15 minutes. Toss together chickpeas, onion and peppers; season to taste and add some fresh chopped herbs (optional). Roast, stirring a few times, until lightly browned, 20-25 minutes. Serve salmon, drizzled with lemon juice, with chickpea-vegetable mixture and yogurt on the side.
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