Sheet-pan Salmon with inspiration from India

This is a very tasty and easy one pan dinner which is colorful & healthy. I like to make a whole salmon filet and either re-heat, or even pack up in my handy dandy food saver, freeze and slip into boiling water to reheat on a day where I’m too busy, (or l am too lazy!) to cook. The flexibility for this dish is fabulous. I like to make an abundance of the spice rub in advance so it really whips up in no time. The rub is also great on chicken. It’s nice to have on hand. You can add whatever veggies you like in addition, or instead of those listed, but even if you are not a chickpea fan, try the recipe first with them. The roasting adds such a nice nutty flavor, you’ll want to roast them on their own for a snack. They are DELICIOUS! This recipe will make approximately 6-8 servings, depending on how large your salmon filet is, and how large you like your portions.

SPICE RUB

3 t. ground coriander

4 1/2 t. smoked paprika

3 t. ground cumin

2 t. salt

pepper to taste

1 t. garlic powder

Mix all in small bowl and set aside

FOR RECIPE

2 cans artichoke hearts, drained and quartered

2 cans chickpeas, rinsed and drained

1 zucchini, cut into chunks or thick slices

1 summer squash, cut into chunks or thick slices

1 red bell pepper, cut into chunks

1 yellow pepper, cut into chunks

1 red onion, thickly sliced and cut into chunks

1/2 c. sliced kalamata olives

olive oil

1 whole salmon filet cut into desired serving sizes

sour cream or greek yogurt for topping

Preheat oven to 450 degrees.

Line cookie sheet with a silpat silicone liner, or spray sheet with Pam.

In a large bowl, combine vegetables, add enough olive oil to lightly coat, and sprinkle about 1-2 T of the spice mixture over the vegetables, toss to coat.

Spread vegetables evenly on cookie sheet and place in the oven. Bake about 25 minutes, toss about half way through.

While vegetables are roasting, coat salmon portions with rub on both sides.

Remove vegetables from oven, toss again, and tuck salmon portions among the vegetables, return to oven and roast another 7-10 minutes or until desired doneness of salmon.

TO SERVE

Place vegetables on plate, top with salmon and a dollop of sour cream/yogurt.

Also very tasty & pretty to add a touch of lemon zest/ juice atop and garnish with basil or mint leaves