Roasted salmon with chickpeas, zucchini, and red pepper Recipe
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 This recipe for Roasted salmon with chickpeas, zucchini, and red pepper is from Made With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: Paprika 1½ tsp, smoked, sweet variety
Ground coriander 1 tsp
Ground cumin 1 tsp
Kosher salt 1 tsp
Black pepper¾ 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 drained
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
Lemon(s) ½ medium, cut into 4 wedges
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Directions: |
Directions:
Preheat oven to 450°F.
Combine paprika, coriander, cumin, salt and pepper in a small bowl; mix well to combine and set aside
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.
Meanwhile, coat salmon with remaining tsp oil and remaining spice mixture; set aside.
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.
To serve, dollop 1 Tbsp yogurt over each piece salmon; garnish with mint. Serve immediately with lemon wedges.
Serving size: 1 salmon filet and 1 cup vegetable mixture
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:Total Time 55 min Prep 25 min Cook 30 min |
Personal
Notes: |
Personal
Notes: WW
9
2
2
SmartPoints® value per serving
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