Roasted Salmon with Chickpeas, Zucchini and Red Pepper

Total Time
1 hr 5 min
25 min
40 min
This recipe holds up well for several days in the fridge, and reheats well. Work it into other meals, or enjoy as is.



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


½ medium, cut into 4 wedges


  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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