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Salmon with Roasted Chickpeas and Veggies

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)

0

Fish, salmon, wild, pink, raw

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

0

Onion(s), red, raw

½ medium

0

Peppers, sweet, red, raw

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

0

Chickpeas (garbanzo beans), canned, drained

½ cup(s)

0

Kosher salt

1 pinch

0

Yogurt, Greek, plain, lowfat

2 Tbsp

0

Lemon

medium

0
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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