Easy Sheet Pan Salmon Dinner

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

For the salmon and veggies

1 pound baby potatoes (gold or rainbow work wonderfully!)*

1 (15 ounce) can chickpeas, rinsed, drained and patted dry with a paper towel

1 red onion, halved and sliced

3 tablespoons extra virgin olive oil, divided

1 ½ teaspoon paprika

1 ½ teaspoon cumin

1 ½ teaspoons garlic powder

1 ½ teaspoons kosher salt

1 teaspoon ground turmeric

1 teaspoon fresh thyme

Freshly ground black pepper, to taste

30 ounces salmon, cut into 4 or 6 filets

For the sauce

1 cup plain whole milk Greek yogurt

½ cup fresh leafy herbs (such as parsley, cilantro, dill and/or chives)

1 garlic clove, grated

1 teaspoon fresh lemon juice

¼ teaspoon kosher salt

For serving

2 to 4 ounces feta cheese, crumbled

Extra chopped parsley and dill

Extra lemon zest

Optional: 3 to 4 cups arugula

Directions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a small bowl, add the spices: paprika, cumin, garlic powder, turmeric, thyme, salt and a few grinds of black pepper. Mix until well combined.

Place potatoes, chickpeas and onions on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of the spice mixture. Use clean hands to toss until well coated then spread into an even layer. Bake for 20 minutes.

Make the sauce: Place the yogurt, leafy herbs, garlic, lemon juice and salt in a blender or food processor. Blend on high until well combined, about 30 seconds. Taste and adjust seasonings as necessary. Set aside until ready to serve.

Prepare the salmon: Drizzle the salmon with remaining 1 tablespoon of olive oil and rub into the flesh of the salmon. Evenly sprinkle the remaining spice mixture on the salmon and use your fingers to rub it on the fish.

Once potatoes and chickpeas are done cooking, remove from the oven and gently flip and push to the edges, making space for the salmon. Add salmon fillets wherever you can fit them and bake for 10 to 15 more minutes until salmon is perfectly cooked to your liking.

Remove from the oven and immediately drizzle with a few tablespoons of the herby yogurt sauce. Add on feta crumbles, lemon zest and extra dill and parsley. Serve over a bed of arugula and more sauce if desired.

Nutrition

• Serving Size: 1 serving (based on 6)
• Calories: 526 kcal
• Total Fat: 29.5 g
• Saturated Fat: 6 g
• Total Carbohydrate: 27.6 g
• Dietary Fiber: 5 g
• Total Sugars: 2.8 g
• Protein: 39.6 g