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Sheet Pan Salmon With Roasted Potatoes And Veggies
Emily

Sheet Pan Salmon With Roasted Potatoes And Veggies

This nourishing sheet pan meal combines tender, flakily roasted salmon with crispy golden baby potatoes and protein-packed chickpeas. Developed for busy weeknights, this Mediterranean-inspired dish uses a vibrant, earthy spice blend and a zesty herb yogurt sauce to deliver restaurant-quality flavors with minimal cleanup. It is a wholesome, balanced dinner that promises both efficiency and satisfaction for the whole family.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound baby potatoes, halved
  • 15 oz can chickpeas, rinsed and patted dry
  • 1 whole red onion, sliced
  • 30 oz salmon, cut into 4-6 fillets
  • 1 cup plain full-fat Greek yogurt
  • 1/2 cup fresh herbs (parsley, dill, and cilantro)
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 garlic clove (for sauce)
  • 1 tbsp lemon juice (for sauce)

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together paprika, cumin, garlic powder, turmeric, thyme, salt, and black pepper.
  3. Place potatoes, chickpeas, and onions on the baking sheet, drizzle with 2 tablespoons of olive oil, and coat with half of the spice mixture.
  4. Toss to combine and roast for 20 minutes.
  5. While vegetables roast, blend the yogurt, fresh herbs, garlic, lemon juice, and a pinch of salt until smooth and set aside.
  6. Remove the tray from the oven, push the vegetables to the sides, and place the salmon fillets in the center.
  7. Rub the salmon with the remaining olive oil and the other half of the spice mixture.
  8. Return the tray to the oven and roast for an additional 12-15 minutes until the salmon is cooked through and potatoes are fork-tender.
  9. Serve the salmon and vegetables with a generous dollop of the herb yogurt sauce.

Notes

Ensure the chickpeas are thoroughly patted dry before roasting to guarantee they become crispy rather than mushy. You can substitute baby potatoes with sweet potatoes for a different nutritional profile. Store leftovers in an airtight container for up to 2 days.