Salmon With Chickpeas, Zucchini, And Red Pepper

Rating: None

Ingredients

• 1 1/2 tsp Smoked paprika
• 1 tsp Ground Coriander Seed
• 2 Zucchini
• 1 Sweet red pepper
• 1 Red Onions
• 1 can Chickpeas
• 1 lb Salmon Fillets
• 4 Tbsp Greek Yogurt
• 2 Tbsp Fresh Mint
• 1/2 Lemons

Preparation steps

1. Preheat oven to 450°F.
2. Combine paprika, coriander, cumin, salt and pepper in a small bowl;
3. mix well to combine and set aside
4. 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.
5. Meanwhile, coat salmon with remaining tsp oil and remaining spice mixture; set aside.
6. 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.
7. To serve, dollop 1 Tbsp yogurt over each piece salmon; garnish with mint. Serve immediately with lemon wedges.

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