If you're searching for a quick, delicious, and healthy dinner option that will impress your taste buds and guests alike, look no further! This Roasted Salmon with Chickpeas, Zucchini, and Red Pepper is not only a feast for the eyes but also packed with Mediterranean flavors that will transport you straight to the sun-kissed shores of the coast. In just 35 minutes, you can whip up this vibrant dish that combines tender salmon fillets with hearty chickpeas and colorful veggies, making it the perfect meal for busy weeknights or special occasions. Ready to elevate your dinner game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 can chickpeas, drained
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- Drain and rinse the chickpeas thoroughly. Pat them dry with paper towels to ensure they will crisp up during roasting.
- Slice the zucchini into half-moon shapes approximately 1/4 inch thick. Cut the red bell pepper into similar-sized strips for even cooking.
- In a large mixing bowl, combine chickpeas, zucchini, and red pepper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and paprika. Toss to coat evenly.
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and a light sprinkle of paprika.
- Spread the vegetable mixture on the prepared baking sheet in an even layer. Create small spaces for the salmon fillets.
- Place the salmon fillets on the baking sheet, skin-side down. Drizzle the remaining olive oil over the fish.
- Roast in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and lightly caramelized.
- Remove from the oven and let rest for 3-5 minutes before serving. The salmon should reach an internal temperature of 145°F (63°C).
- Serve hot, optionally garnished with fresh herbs like parsley or dill, and a squeeze of lemon juice for added brightness.
Tips
- Prep Ahead: To save time, you can chop the vegetables and season the salmon in advance. Store them in the fridge until you're ready to cook.
- Crispier Chickpeas: For extra crispy chickpeas, make sure to pat them dry thoroughly before roasting. A little extra time drying them can make a big difference!
- Season Generously: Don’t be shy with the seasoning! A good sprinkle of salt, pepper, and paprika enhances the natural flavors of the salmon and vegetables.
- Check for Doneness: Use a fork to test the salmon; it should flake easily when done. If you have a meat thermometer, aim for an internal temperature of 145°F (63°C).
- Garnish for Flair: A sprinkle of fresh herbs like parsley or dill and a squeeze of lemon juice right before serving can elevate the dish and add a burst of freshness.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Asparagus, cherry tomatoes, or even spinach can make delightful additions!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 90mg
