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Photo of Salmon with Roasted Chickpeas and Veggies by WW

Salmon with Roasted Chickpeas and Veggies

0
Points® value

Meal 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)

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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