Photo of WW Cafe Roasted Salmon with Chickpeas, Zucchini and Red Pepper by WW

WW Cafe 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.



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


  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