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)
⅛ medium
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