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. In small bowl, mix paprika, coriander, cumin, salt, and pepper until well combined.
  2. On large sheet pan (12 x 16 inches), toss zucchini, red pepper, onion, and chickpeas; add 1 tbsp oil and 4 tsp spice mixture. Toss again to coat and spread in a single layer; bake 20 minutes.
  3. Meanwhile, coat salmon with remaining 1 tsp oil and remaining spice mixture.
  4. Remove sheet pan from oven; toss vegetables with spatula. Clear 4 spaces so salmon can sit right on pan; nestle salmon in spaces. Continue to bake until salmon is cooked through, about 10 minutes.
  5. To serve, dollop 1 tbsp yogurt over each salmon fillet; garnish with mint. Serve with lemon wedges alongside.
  6. Serving size: 1 salmon filet and 1 cup vegetable mixture