
Roasted Salmon with Chickpeas, Zucchini & Red Peppers
Ingredients
Paprika
1½ tsp, smoked, sweet variety
Ground coriander
1 tsp
Ground cumin
1 tsp
Kosher salt
1 tsp
Black pepper
¾ tsp
Uncooked zucchini
2 medium, cut into ¾-inch chunks
Red bell pepper
1 medium, chopped
Red onion
1 medium, thinly sliced
Canned chickpeas (garbanzo beans)
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
Lemon
½ item(s), large, cut into thin wedges