Roasted salmon with chickpeas, zucchini, and red pepper

Total Time:   55 min   Prep: 25 min  Cook:  30 min  Serves: 4
Difficulty: Easy

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