Roasted Salmon with Chickpeas, Zucchini & Red Peppers
9
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
For this impressive sheet-pan meal, the roasting happens in two parts: First, a colorful mix of veggies and chickpeas cooks in an Indian-inspired blend of spices. Then the salmon fillet is layered in for the final 10 minutes, just long enough to cook through. Finishing touches of fresh mint, lemon slices, and dollops of yogurt add a cool counterpoint to the rich flavors—and make the dish look super fancy.
Ingredients
Paprika
1.5 tsp
Ground coriander
1 tsp
Ground cumin
1 tsp
Kosher salt
1 tsp
Black pepper
0.75 tsp
Uncooked zucchini
2 medium
Red bell pepper(s)
1 medium
Uncooked red onion(s)
1 medium
Canned chickpeas (garbanzo beans)
15.5 oz
Extra virgin olive oil
4 tsp
Uncooked skinless wild salmon fillet
1 pound(s)
Plain fat free Greek yogurt
4 Tbsp
Fresh mint leaves
2 Tbsp
Lemon
0.5 item(s), large
Instructions
1
Preheat the oven to 450°F. In a small bowl, mix the paprika, coriander, cumin, salt, and black pepper until well combined.
2
On a large sheet pan (16 by 12 inches), toss the zucchini, bell pepper, onion, and chickpeas. Add 1 tbsp of the oil and 4 tsp of the spice mix. Toss the vegetables and chickpeas again to coat and spread into a single layer. Bake for 20 minutes.
3
Coat the fish with the remaining 1 tsp oil and the remaining spice mix. Remove the pan from the oven. Stir the vegetables, then clear 4 spaces among the vegetables so the fish can sit right on the pan. Arrange the fish on the pan. Continue to bake until the fillets are cooked through, about 10 minutes.
4
Before serving, dollop 1 tbsp yogurt over each fillet. Garnish with the mint. Serve with the lemon wedges.
5
Serving size: 1 fish fillet and 1 cup vegetable mixture
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