Spice-Roasted Salmon with Lemon and Chickpeas
November 28, 2021
This Spice-Roasted Salmon with Lemon and Chickpeas is quick and easy, all done on a sheet pan. The Indian spices really works with the salmon, which is a great source of protein and rich in omega-3 fatty acid and is heart healthy, gluten free, low carb, and low in calories.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
2 (15.5-ounce) cans chickpeas, drained, rinsed and patted dry
1 yellow onion, halved and sliced
1 lemon, thinly sliced crosswise
¼ cup plus 1 teaspoon olive oil
1½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
1 teaspoon Curry Spice Blend (recipe below)
Curry Spice Blend
Directions
1Heat broiler to high with the oven rack in the highest position. Toss chickpeas, onion, and lemon with ¼ cup oil, ¾ teaspoon salt and ¼ teaspoon pepper on a rimmed baking sheet. Broil, shaking sheet halfway through, until onions are beginning to brown, 5 to 8 minutes.
2Meanwhile, rub salmon with remaining teaspoon oil, spice mix and remaining ¾ teaspoon salt and ¼ teaspoon pepper. Remove the baking sheet from the oven and lower oven temperature to 300° F. Scoot the chickpeas, etc. toward the edges of the baking sheet and place salmon in the center. Return to the oven on the center rack and bake until salmon is opaque and just cooked through, 15 to 20 minutes.
Curry Spice Blend
1Place ingredients in a dry jar or resealable container — even a plastic baggie will do — and shake or stir to combine. They should last a couple of months in the cupboard.
Recipe from READY, SET, COOK by Dawn Perry, 2021.
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