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Photo of Salmon with Roasted Chickpeas and Veggies by WW

Salmon with Roasted Chickpeas and Veggies

6
0
0
SmartPoints® value per serving
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)

uncooked wild pink salmon fillet(s)

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

uncooked red onion(s)

½ medium

sweet red pepper(s)

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

canned chickpeas

½ cup(s)

kosher salt

1 pinch

plain lowfat Greek yogurt

2 Tbsp

lemon(s)

⅛ medium

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.