Photos by and property of Royce Cara Berler. May be used with author’s permission.

Roasted Salmon with Chickpeas, Zucchini, and Red Pepper

This recipe by Weight Watchers is a delicious  low fat and low calorie meal.

Easy and quick to make. Having made this dish numerous times I have adjusted the measurements for the ingredients to suit my taste as well as adding the mushrooms. You should do the same and feel free to use any of your favorite vegetables.


2 tsp paprika, smoked, sweet variety

2 tsp ground coriander

2 tsp ground cumin

2 tsp kosher salt

1.5 tsp black pepper

2 medium uncooked zucchini, cut into ¾-inch chunks

1 medium sweet red pepper(s), chopped

1 large uncooked red onion(s), thinly sliced

1 8oz package baby bella mushrooms

15½ oz canned chickpeas, rinsed, patted dry

4 tsp, divided Extra virgin olive oil

1.5 pound(s) uncooked skinless wild salmon fillet, cut into 4 equal pieces

½ medium lemon, cut into thin wedges


Step 1

Preheat the oven to 450°F. In a small bowl, mix the paprika, coriander, cumin, salt, and black pepper until well combined.

Step 2

On a large sheet pan (16 by 12 inches), toss the zucchini, bell pepper, onion, and chickpeas. Add 1 tbsp of the oil and 4 tsp of the spice mix. Toss the vegetables and chickpeas again to coat and spread into a single layer. Bake for 20 minutes.

Step 3

Coat the fish with the remaining 1 tsp oil and the remaining spice mix. Remove the pan from the oven. Stir the vegetables, then clear 4 spaces among the vegetables so the fish can sit right on the pan. Arrange the fish on the pan. Continue to bake until the fillets are cooked through, about 10 minutes.

Step 4

Serve with the lemon wedges.

Serving Size: 1 fish fillet and 1 cup vegetable mixture

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