Spice-Roasted Salmon with Lemon and Chickpeas

Dawn Perry
Dawn Perry
Dawn Perry is a writer and cookbook author. Most recently, she served as the food director for Real Simple. She has also worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions’ Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, among other publications. She recently started Superkind Cookies, a premium cookie company, now shipping treats nationwide. She lives in Los Angeles with her husband and two kids.
published Nov 12, 2021
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Credit: David Malosh

This easy sheet pan dinner is packed with bold flavors, thanks to caramelized lemon and onions and an assertive spice blend.

Serves4

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Credit: David Malosh

I don’t love salmon. Phew, I said it. But salmon is so good for me and most people love it and I really don’t want to “yuck anyone’s yum.” The key for me is to add (read: distract with) other big flavors. Caramelized lemon and onions and an assertive spice blend do the trick here. I like it a lot with the Curry Spice Blend (which I’m sharing here), but it tastes great with prepared curry powder or garam masala or pretty much any spice blend you have around. Even Old Bay! Or, if you don’t need distracting, salt and pepper.

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Spice-Roasted Salmon with Lemon and Chickpeas Recipe

This easy sheet pan dinner is packed with bold flavors, thanks to caramelized lemon and onions and an assertive spice blend.

Serves 4

Nutritional Info

Ingredients

  • 2 (15.5-ounce) cans

    chickpeas, drained, rinsed and patted dry

  • 1

    yellow onion, halved and sliced

  • 1

    lemon, thinly sliced crosswise

  • 1/4 cup

    plus 1 teaspoon olive oil

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    black pepper, divided

  • 1 1/2 pound

    piece salmon

  • 1 teaspoon

    Curry Spice Blend (recipe below)

Curry Spice Blend:

  • 2 tablespoons

    ground turmeric

  • 2 teaspoons

    ground cumin

  • 2 teaspoons

    ground coriander

  • 2 teaspoons

    ground cinnamon

Instructions

  1. Heat broiler to high with the oven rack in the highest position. Toss chickpeas, onion, and lemon with 1/4 cup oil, 3/4 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Broil, shaking sheet halfway through, until onions are beginning to brown, 5 to 8 minutes.

  2. Meanwhile, rub salmon with remaining teaspoon oil, spice mix and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove the baking sheet from the oven and lower oven temperature to 300°F. Scoot the chickpeas, etc. toward the edges of the baking sheet and place salmon in the center. Return to the oven on the center rack and bake until salmon is opaque and just cooked through, 15 to 20 minutes.

Curry Spice Blend:

  1. Place ingredients in a dry jar or resealable container — even a plastic baggie will do — and shake or stir to combine. They should last a couple of months in the cupboard.

Recipe Notes

From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

Filed in:
Ingredient
Gluten-Free
beans
seafood
autumn
Main Dish