Roasted Salmon with Chickpeas, Zucchini and Red Pepper
- Total Time
This recipe holds up well for several days in the fridge, and reheats well. Work it into other meals, or enjoy as is.
paprika1 ½ tsp, smoked, sweet variety
ground coriander1 tsp
ground cumin1 tsp
kosher salt1 tsp
black pepper¾ tsp, freshly ground
uncooked zucchini2 medium, cut into 1-in chunks
sweet red pepper(s)1 medium, chopped
uncooked red onion(s)1 medium, thinly sliced
canned chickpeas15 ½ oz, rinsed, patted dry
extra virgin olive oil4 tsp, divided
uncooked skinless wild salmon fillet1 pound(s), cut into 4 equal pieces
fat-free plain Greek yogurt4 Tbsp
- Preheat oven to 450°F.
- Combine paprika, coriander, cumin, salt and pepper in a small bowl; mix well to combine and set aside
- 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.
- Meanwhile, coat salmon with remaining tsp oil and remaining spice mixture; set aside.
- 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.
- To serve, dollop 1 Tbsp yogurt over each piece salmon; sprinkle with shredded mint. Garnish with additional mint springs, if desired; serve immediately with lemon wedges.
- Serving size: 1 salmon filet and 1 c bean-veggie mixture