Sheet Pan Spiced Salmon with Chickpeas & Potatoes | Ambitious Kitchen

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

paprika

💰Cheaper: smoked paprika

Smoked paprika adds a different flavor profile.

chickpeas

💰Cheaper: canned beans

Canned beans are a cost-effective alternative.

Preheat the oven to 400°F (200°C).

Place about 1 pound of small potatoes onto a sheet pan.

Add rinsed and drained chickpeas to the sheet pan with the potatoes.

Thinly slice 1 red onion and add it to the sheet pan.

Drizzle olive oil over the potatoes, chickpeas, and onions.

Sprinkle paprika, thyme, cumin, and garlic powder over the mixture, reserving half for the salmon.

Toss everything together with clean hands to coat.

Spread the mixture into an even layer on the sheet pan and bake for about 15 to 20 minutes.

Open the package of salmon and cut it into individual servings.

Drizzle 1-2 tablespoons of olive oil over the salmon and sprinkle the reserved spice mixture on top.

Rub the spice mixture into the salmon with clean hands and let it sit while the potatoes and chickpeas cook.

Prepare the herby yogurt sauce by blending 1 cup of whole milk Greek yogurt, roughly chopped garlic, a squeeze of lemon juice, parsley, dill, and kosher salt until smooth.

After about 15-20 minutes, remove the sheet pan from the oven and push the potatoes and chickpeas to the edges to make room for the salmon.

Place the salmon in the center of the sheet pan, avoiding putting it on top of the chickpeas or potatoes.

Return the sheet pan to the oven and cook until the salmon is perfectly cooked and flakes easily.

Once done, season the potatoes with a little salt and black pepper.

Spoon the herby yogurt sauce over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens