Middle Eastern One-Pan Roasted Salmon with Chickpeas & Spinach

Gluten-FreeHigh Protein

A 475-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (4oz/113g) salmon fillets, skin on or off
• 1 cup (160g) cooked chickpeas, drained and rinsed
• 4 oz (115g) fresh spinach
• 1 tbsp olive oil
• 1 tsp za'atar
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 1/2 lemon, thinly sliced
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, za'atar, cumin, paprika, and cayenne pepper (if using). Season with salt and pepper.
3. Place the salmon fillets on one side of the prepared baking sheet. Rub half of the spice mixture over the salmon.
4. On the other side of the baking sheet, combine the chickpeas and spinach. Drizzle with the remaining spice mixture and toss to coat.
5. Arrange lemon slices over the salmon and scatter any remaining lemon slices over the chickpea and spinach mixture.
6. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily, and the spinach is wilted. Cooking time may vary based on salmon thickness.
7. Garnish with fresh chopped parsley before serving.