Sheet-Pan Masala Salmon with Sweet Potatoes and Crispy Chickpeas

By Sprig Originals ✓ · cooked up in Sprig

A whole Indian-spiced dinner on one tray: cumin-turmeric sweet potatoes and chickpeas roast until crisp at the edges, then garam masala salmon goes straight onto the same pan to finish. Twenty-five minutes of hands-off oven time, one pan to wash, and a squeeze of lemon at the end pulls it all together.

Ingredients

• 1.5 lb sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 large red onion, cut into thin wedges
• 1 can (15 oz) chickpeas, drained and patted dry
• 4 tbsp olive oil, divided
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1.25 tsp salt, divided

• 4 fillets (6 oz each) skin-on salmon fillets
• 2 tsp garam masala
• 1 tsp paprika
• 3 cloves garlic, finely grated
• 1 whole lemon, half juiced and half cut into wedges

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the center. On a large rimmed sheet pan, toss the sweet potato cubes, red onion wedges and dried chickpeas with 3 tablespoons of the olive oil, the cumin, turmeric and 1 teaspoon of the salt until evenly coated. Spread into a single layer with space between the pieces.
2. Roast for 20 minutes, until the sweet potatoes are tender at the edges and the chickpeas are starting to crackle.
3. While the tray roasts, stir together the remaining 1 tablespoon olive oil, the garam masala, paprika, grated garlic and remaining 1/4 teaspoon salt in a small bowl. Rub this paste all over the flesh side of the salmon fillets.
4. Pull out the pan, toss the vegetables with a spatula and push them toward the edges to clear four spaces in the middle. Set the salmon skin-side down in the gaps and return to the oven for 12 to 14 minutes, until the salmon flakes easily at its thickest point and the chickpeas are crisp.
5. Squeeze the juice of half the lemon over the whole pan, let it sit 2 minutes, and serve straight from the tray with the remaining lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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