Sheet Pan Mediterranean Salmon with Roasted Chickpeas and Vegetables

• 4 salmon fillets (about 6 oz each), skin on
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 red bell pepper, sliced into strips
• 1 zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easier cleanup.
2. In a medium bowl, toss the rinsed chickpeas with 1 tablespoon olive oil, smoked paprika, dried oregano, ground cumin, garlic powder, salt, and pepper. Spread chickpeas evenly on one side of the baking sheet.
3. In another bowl, toss the sliced red bell pepper, zucchini, and red onion with the remaining 1 tablespoon olive oil, salt, pepper, and a pinch of crushed red pepper flakes if using. Spread the vegetables out next to the chickpeas on the baking sheet.
4. Roast the chickpeas and vegetables in the oven for 10 minutes.
5. Remove the baking sheet from the oven. Push the chickpeas and vegetables toward the edges, creating space in the center. Place the salmon fillets skin-side down in the center space.
6. Season the salmon fillets with salt, pepper, and a light drizzle of olive oil. Roast everything together for an additional 12-15 minutes or until the salmon is opaque and flakes easily with a fork, and the chickpeas and vegetables are crisp-tender.
7. Remove from the oven, squeeze fresh lemon juice over the salmon, chickpeas, and vegetables. Sprinkle chopped fresh parsley on top.
8. Serve warm directly from the sheet pan or transfer to plates, pairing with a side of cooked couscous or quinoa if desired for a heartier meal.

Chef tips

• If you prefer crisper chickpeas, drain and dry them thoroughly before seasoning to help them roast better.
• Use skin-on salmon to help keep the fillets moist during baking and make it easier to remove skin after cooking if preferred.
• Substitute fresh thyme or basil for dried oregano for a different Mediterranean flavor twist.
• For a vegetarian version, replace salmon with firm tofu or halloumi cheese slices and bake similarly.