Ingredients
For the salmon and veggies
- 1 pound baby potatoes (gold or rainbow)
- 1 (15 ounce) can chickpeas, rinsed, drained and patted dry
- 1 red onion, halved and sliced
- 3 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons paprika
- 1 ½ teaspoons 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 fillets
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
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup and even roasting.
- Mix spices: In a small bowl, combine paprika, cumin, garlic powder, turmeric, fresh thyme, kosher salt, and freshly ground black pepper. Mix thoroughly to create a balanced spice blend.
- Prepare veggies: Place baby potatoes, chickpeas, and sliced red onion onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 tablespoon of the spice mixture. Toss everything with clean hands until the ingredients are evenly coated, then spread in a single even layer for roasting.
- Roast veggies: Bake the potatoes, chickpeas, and onions in the preheated oven for 20 minutes to begin softening and caramelizing.
- Make yogurt sauce: Meanwhile, combine Greek yogurt, fresh leafy herbs, grated garlic, lemon juice, and kosher salt in a blender or food processor. Blend on high for about 30 seconds until smooth and well combined. Taste and adjust seasoning if needed, then set aside until serving.
- Prepare salmon: Drizzle the salmon fillets with the remaining 1 tablespoon of olive oil and rub it into the flesh for moisture and flavor. Evenly sprinkle the remaining spice mixture over the salmon and gently rub it in to coat all sides.
- Add salmon and continue roasting: After the initial 20 minutes, remove the baking sheet from the oven. Flip the veggies gently and push them to the edges to make space in the center for the salmon fillets. Arrange the salmon in the cleared space and return the sheet to the oven.
- Finish cooking: Bake everything together for an additional 10 to 15 minutes, or until the salmon is cooked through to your preferred level of doneness and the vegetables are tender and golden.
- Serve: Remove from oven, immediately drizzle the salmon and vegetables with a few tablespoons of the herby yogurt sauce. Top with crumbled feta cheese, extra lemon zest, and chopped fresh dill and parsley. Serve it all over a bed of arugula if using, along with additional sauce for extra creaminess and flavor.
Notes
- Make sure to pat the chickpeas dry before roasting to help them crisp up better.
- Use fresh herbs in the yogurt sauce for vibrant flavor; feel free to customize with your favorite leafy herbs.
- Adjust the spice levels to taste by adding more or less paprika or cumin.
- Serve immediately for the best texture; leftovers can be refrigerated but the salmon may dry out upon reheating.
- Arugula is optional but adds a nice peppery note and freshness to the dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
