Sheet Pan Salmon with Chickpeas, Zucchini and Feta Yogurt

Juicy salmon from the oven sits on spiced chickpeas, zucchini and tomatoes, served with a feta and lemon yogurt. A protein-rich sheet pan dish for two that is ready in about 35 minutes.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Salmon fillet
• 1 can Canned chickpeas, drained
• 1 pc Zucchini
• 200 g Cherry tomatoes
• 1 pc Red onion
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 1 tsp Cumin, ground
• 50 g Feta
• 150 g Plain yogurt
• 1 pc Lemon
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Drain the chickpeas, rinse them under cold water and spread them on a baking sheet. Cut the zucchini into half-moons, cut the onion into wedges, halve the tomatoes and toss everything with garlic, 1 tbsp olive oil, cumin, salt and pepper.
3. Roast the vegetables and chickpeas in the oven for 15 minutes, until the zucchini is lightly colored.
4. While the vegetables roast, crumble the feta and stir it together with the yogurt, the juice of half a lemon, salt and pepper. Finely chop the parsley.
5. Season the salmon with salt, pepper and the remaining olive oil and place it on the baking sheet between the vegetables.
6. Return the baking sheet to the oven for another 12 to 15 minutes, until the salmon is just cooked through at the center and flakes easily with a fork.
7. Arrange the salmon with the vegetables on plates, add the feta yogurt alongside, sprinkle with parsley and serve with the remaining lemon half.