Sheet Pan Spiced Salmon with Chickpeas & Potatoes | Ambitious Kitchen

Today I’ll be walking you through one of my easy weeknight dinners packed with protein and flavor. This is my Sheet Pan Spiced Salmon with Potatoes and Chickpeas using my favorite @MOWISalmonUS. The sheet pan salmon recipe comes together in under an hour and makes for a nutrient-dense meal you’ll love to serve for your family for lunch or dinner! #ad #MOWISalmon

Sheet Pan Spiced Salmon with Potatoes & Chickpeas

Serves 4
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes

Ingredients

For the salmon and veggies
1 pound baby potatoes (gold or rainbow work wonderfully!)
1 (15 ounce) can chickpeas, rinsed, drained and patted dry with a paper towel
1 red onion, halved and sliced
3 tablespoons extra virgin olive oil, divided
1 ½ teaspoon paprika
1 ½ teaspoon 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 MOWI salmon, cut into 4 or 6 filets

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 the oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a small bowl, add the spices: paprika, cumin, garlic powder, turmeric, thyme, salt and a few grinds of black pepper. Mix until well combined.
Place potatoes, chickpeas and onions on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of the spice mixture. Use clean hands to toss until well coated then spread into an even layer. Bake for 20 minutes.

Make the sauce: Place the yogurt, leafy herbs, garlic, lemon juice and salt in a blender or food processor. Blend on high until well combined, about 30 seconds. Taste and adjust seasonings as necessary. Set aside until ready to serve.

Prepare the salmon: Drizzle the salmon with remaining 1 tablespoon of olive oil and rub into the flesh of the salmon. Evenly sprinkle the remaining spice mixture on the salmon and use your fingers to rub it on the fish.
Once potatoes and chickpeas are done cooking, remove from the oven and gently flip and push to the edges, making space for the salmon. Add salmon fillets wherever you can fit them and bake for 10 to 15 more minutes until salmon is perfectly cooked to your liking.

Remove from the oven and immediately drizzle with a few tablespoons of the herby yogurt sauce. Add on feta crumbles, lemon zest and extra dill and parsley. Serve over a bed of arugula and more sauce if desired.

Notes
If you want to use regular gold potatoes for this recipe, you will need to halve or quarter them depending on their size.

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