Photo of Roasted salmon with chickpeas, zucchini and red pepper by WW

Roasted salmon with chickpeas, zucchini and red pepper

Smartpoints value per serving
Total Time
55 min
25 min
30 min
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.



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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