WW Cafe Roasted Salmon with Chickpeas, Zucchini and Red Pepper
3
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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
3 tsp, smoked, sweet variety
Ground coriander
2 tsp
Ground cumin
2 tsp
Kosher salt
2 tsp
Black pepper
1½ tsp, freshly ground
Uncooked zucchini
4 medium, cut into 1-in chunks
Red bell pepper
2 medium, chopped
Red onion
2 medium, thinly sliced
Canned chickpeas (garbanzo beans)
31 oz, rinsed, patted dry
Extra virgin olive oil
7 tsp, divided
Uncooked skinless wild salmon fillet
1 pound(s), cut into 4 equal pieces
Plain fat free Greek yogurt
4 Tbsp
Instructions
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 2 Tbsp oil and 8 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; sprinkle with shredded mint. Garnish with additional mint springs, if desired; serve immediately with lemon wedges.
7
Serving size: 1 salmon filet and 2 c bean-veggie mixture
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