Photo of Roasted salmon with chickpeas, zucchini and red pepper by WW

Roasted salmon with chickpeas, zucchini and red pepper

9
2
2
Smartpoints value per serving
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
In less than an hour this impressive on-pan meal is ready to delight your family or guests with an array of colors and flavors. The Indian-inspired blend of spices goes a long way on the veggie-chickpea mixture as well as the salmon. The dollop of yogurt at the end, paired with a touch of mint cools the spice blend and adds a creamy texture and tang to accompany the rich flavor of the roasted salmon. Serve this on the roasting pan for a rustic presentation or transfer to shallow bowls. Multiply this easily with no additional prep time for a lively Easter meals. This recipe holds up well for several days in the fridge, and reheats well. Work it into other meals, or enjoy as is.

Ingredients

paprika

1½ tsp, smoked, sweet variety

ground coriander

1 tsp

ground cumin

1 tsp

kosher salt

1 tsp

black pepper

¾ tsp, freshly ground

uncooked zucchini

2 medium, cut into 1-in chunks

sweet red pepper(s)

1 medium, chopped

uncooked red onion(s)

1 medium, thinly sliced

canned chickpeas

15½ oz, rinsed, patted dry

extra virgin olive oil

4 tsp, divided

uncooked skinless wild salmon fillet

1 pound(s), cut into 4 equal pieces

plain fat free Greek yogurt

4 Tbsp

fresh mint leaves

2 Tbsp, for garnish

lemon(s)

½ medium, cut into 4 wedges

Instructions

  1. Preheat oven to 450°F.
  2. Combine paprika, coriander, cumin, salt and pepper in a small bowl; mix well to combine and set aside
  3. Combine zucchini, red pepper, onion and chickpeas on a large sheet pan (12- X 16-in); add 1 Tbsp oil and 4 tsp spice mixture. Toss well to coat evenly and then spread in a single layer; bake 20 minutes.
  4. Meanwhile, coat salmon with remaining tsp oil and remaining spice mixture; set aside.
  5. Remove sheet pan from oven; toss vegetables with a spatula. Clear 4 spaces so the salmon can sit right on pan; nestle salmon in spaces. Return to oven; bake for another 10 minutes, or until salmon is cooked to your liking.
  6. To serve, dollop 1 Tbsp yogurt over each piece salmon; garnish with mint. Serve immediately with lemon wedges.
  7. Serving size: 1 salmon filet and 1 cup vegetable mixture

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