Salmon with Roasted Chickpeas and Veggies

By carvalhohm

Ingredients

• 2 spray(s) cooking spray
• 5 oz uncooked wild pink salmon fillet(s), sprinkled with dried seasonings, salt and lemon juice
• 1/2 medium uncooked red onion(s)
• 1/2 cup(s) sweet red pepper(s), cut into thick strips
• 1/2 cup(s) canned chickpeas
• 1 pinch kosher salt
• 2 Tbsp plain low fat Greek yogurt
• 1/8 medium lemon(s)

Details

Servings 1

Preparation

Step 1

Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper (and other seasonings, if desired); place salmon in prepared baking dish. Roast until salmon is fork-tender, about 15 minutes.

Toss together chickpeas, onion and peppers; season to taste and add some fresh chopped herbs (optional). Roast, stirring a few times, until lightly browned, 20-25 minutes.

Serve salmon, drizzled with lemon juice, with chickpea-vegetable mixture and yogurt on the side.