Mediterranean Chickpea & Salmon Traybake

Name: Mediterranean Chickpea & Salmon Traybake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 x 140 g salmon fillets (skin on or off); 2 x 400 ml cans canned chickpeas (drained, rinsed, patted dry); 400 g cherry tomatoes (halved if large); 1 large zucchini (half-moons); 1 large red onion (wedges); 3 cloves garlic (smashed); 3 tbsp olive oil; 2 tsp smoked paprika; 2 tsp dried oregano; 1 whole lemon (half juiced, half in wedges); 40 g feta (crumbled, to finish — a little goes far) — optional; 1 small handful fresh parsley (chopped)

One tray, no fuss: crisped chickpeas, sweet roasted vegetables, and salmon finished with lemon.

40 mineasy4 servings$$mediterraneanPescatarianGluten-freeMediterraneanHigh proteinHigh fiber

Why it earns its place. A Mediterranean-pattern dinner in one pan — oily fish, legumes, and six different plants, with 9 g of fiber per serving.

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Ingredients · 4 servings

4 x 140 gsalmon fillets — skin on or off
2 x 400 ml canscanned chickpeas — drained, rinsed, patted dry
400 gcherry tomatoes — halved if large
1 largezucchini — half-moons
1 largered onion — wedges
3 clovesgarlic — smashed
3 tbspolive oil
2 tspsmoked paprika
2 tspdried oregano
1 wholelemon — half juiced, half in wedges
40 gfeta — crumbled, to finish — a little goes far (optional)
1 small handfulfresh parsley — chopped

Contains: fish, dairy. Always check labels — brands vary.

Method

Heat the oven to 220°C (425°F) with a large sheet pan inside — a hot pan crisps the chickpeas.
Toss chickpeas, tomatoes, zucchini, onion, and garlic with the oil, paprika, oregano, and a small pinch of salt. Spread on the hot pan and roast.
12 min
Push the vegetables aside, nestle in the salmon, squeeze the lemon half over everything, and roast until the salmon flakes at the thickest part.
13 min
Rest 2 minutes. Scatter with feta (if using) and parsley; serve with lemon wedges.

Nutrition per serving

510calories

38 gprotein

33 gcarbs

24 gfat

9 gfiber

5 gsat fat

470 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 6 different plants toward your weekly variety.

Make it yours

costSalmon → chicken thighs (add 5 min) or double the chickpeas for a plant-based version

allergySkip the feta — a squeeze more lemon keeps it bright

availabilityZucchini → bell pepper or eggplant, whatever's in season

Storage. Fridge up to 2 days; the chickpeas re-crisp in a hot pan. Not freezer-friendly once the feta's on.

Batching. Doubles onto two trays; rotate them halfway.

50 min · batchBatch Roasted Vegetable Tray 50 min · batchBig-Batch Lentil Vegetable Soup 25 min · lunchChicken Greek Salad Pitas 40 min · snackCrispy Roasted Chickpeas

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