Points

Roasted Salmon with Chickpeas, Zucchini & Red Peppers

Total Time: 55 min

Prep: 25 min

Cook: 30 min

Serves: 4

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

1½ tsp paprika, smoked, sweet variety
1 tsp dried ground coriander
1 tsp ground cumin
1 tsp kosher salt
¾ tsp black pepper
2 medium uncooked zucchini, cut into ¾-inch chunks
1 medium sweet red pepper, chopped
1 medium uncooked red onion, thinly sliced
15½ oz canned chickpeas, rinsed, patted dry
4 tsp extra virgin olive oil, divided
1 pound uncooked skinless wild salmon fillet, cut into 4 equal pieces
4 tbsp plain fat-free Greek yogurt
2 tbsp fresh mint leaves
½ medium lemon, cut into thin wedges

Instructions

Preheat the oven to 450°F. In a small bowl, mix the paprika, coriander, cumin, salt, and black pepper until well combined.
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.
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.
Before serving, dollop 1 tbsp yogurt over each fillet. Garnish with the mint. Serve with lemon wedges.
Serving Size: 1 fish fillet and 1 cup vegetable mixture.

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