Sheet-Pan Salmon with Crispy Chickpeas, Zucchini and Feta

By Sprig Originals ✓ · cooked up in Sprig

A whole Mediterranean dinner on one tray: chickpeas and zucchini roast until browned and crisp at the edges, then salmon fillets and cherry tomatoes go in on top of them for the last stretch. Everything finishes with cold crumbled feta, lemon juice and the pan's warm oregano oil — no pots, no sides to make.

Ingredients

• 1 can (15 oz) chickpeas, drained and patted dry
• 2 medium zucchini, cut into 3/4-inch half-moons
• 1 large red onion, cut into thin wedges
• 4 cloves garlic, thinly sliced
• 5 tbsp olive oil
• 2 tsp dried oregano
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups cherry tomatoes
• 4 fillets (6 oz each) skin-on salmon fillets
• 1 large lemon
• 3/4 cup crumbled feta

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper-middle position. On a large rimmed sheet pan, toss the drained chickpeas, zucchini, red onion and sliced garlic with 3 tablespoons of the olive oil, the oregano, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread everything into a single layer, pushing it to the edges to leave room in the middle later.
2. Roast for 18 minutes, stirring once at the 10-minute mark, until the chickpeas look dry and toasted and the onion edges are browned.
3. Pull the pan out and scatter the cherry tomatoes over the vegetables, then rake the whole mixture toward the two long edges to open four clear spaces in the center. Pat the salmon dry, set it skin-side down in those spaces, rub with the remaining 2 tablespoons olive oil, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Finely grate the zest of the lemon over the fish.
4. Return the pan to the oven and roast 10 to 14 minutes, until the salmon flakes at the thickest point and reads 125–130°F (52–54°C) on an instant-read thermometer — start checking at 10 minutes for thin fillets.
5. Cut the zested lemon in half and squeeze the juice over the whole pan, scatter the feta over the hot vegetables and fish, and let it sit 2 minutes so the cheese softens slightly. Serve straight from the tray, spooning the pan juices over each portion.

Chef's tips

Nutrition (per serving, estimated)

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