Live Wellness kitchen
Sheet-Pan Salmon with Crispy Chickpeas
A low-cleanup dinner with salmon, chickpeas and colorful vegetables.
Recipe guide
Ingredients and step-by-step instructions below
Substitutions
- • Use green beans, zucchini, or cauliflower in place of broccoli and pepper.
- • Replace chickpeas with cubed potato; give the potato extra roasting time before adding salmon.
- • Use another fish fillet suited to roasting and adjust cooking time for its thickness.
Storage and serving
Refrigerate cooked salmon and vegetables promptly in separate or divided containers for up to three days. Reheat gently to avoid drying the fish.
Serve as written or add cooked farro, brown rice, or a yogurt-herb sauce when a larger meal is wanted.
Prep
10m
Cook
25m
Protein
38 g
Calories
480
Ingredients
Makes 4 servings
- 4 salmon fillets, about 4 ounces each
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 sliced bell pepper
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Lemon wedges
Method
- 1
Heat the oven to 425°F and line a sheet pan.
- 2
Toss chickpeas and vegetables with oil and paprika; roast for 10 minutes.
- 3
Add the salmon and roast until it flakes and reaches a safe internal temperature.
- 4
Finish with lemon and divide into comfortable portions.
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