Salmon with Roasted Chickpeas and Veggies

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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.

Meal Items

cooking spray

2 spray(s)

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uncooked wild pink salmon fillet(s)

5 oz, sprinkled with dried seasonings, salt and lemon juice

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uncooked red onion(s)

½ medium

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sweet red pepper(s)

½ cup(s), and/or green peppers, cut into thick strips

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canned chickpeas

½ cup(s)

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kosher salt

1 pinch

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plain lowfat Greek yogurt

2 Tbsp

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lemon(s)

medium

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Notes

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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