Description
A quick and nutritious one-pan meal featuring salmon and vibrant roasted vegetables, ready in about 30 minutes.
Ingredients
Scale
- 1 red onion, peeled, halved, and cut into 1-inch chunks
- 2 medium zucchini, cut in half lengthwise and then sliced into half moons
- 2 sweet red peppers, de-seeded and cut into 1-inch pieces
- 1 can chickpeas, drained and rinsed
- 2 tablespoons mild olive oil
- 1 teaspoon Harissa or to taste
- 4 salmon fillets, preferably skinless and boneless
- Chopped flat-leaf parsley to garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the onion, zucchini, red peppers, and chickpeas on a baking sheet.
- Mix the olive oil and Harissa together in a small bowl.
- Toss three-quarters of the oil mixture with the vegetables.
- Spread the vegetables on the baking sheet and roast for 20 minutes.
- Remove from the oven and toss the vegetables again.
- Nestle the salmon fillets among the vegetables and brush with the remaining oil mixture.
- Bake for 10 minutes, or until the salmon is cooked through.
- Garnish with flat-leaf parsley before serving.
Notes
For extra crispiness, broil the salmon for the last 2-3 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 60mg