Lemon Herb Salmon & Turmeric Chickpea Sheet‑Pan Dinner

Sink into the bright, zesty flavors of lemon herb salmon cradled with spicy turmeric chickpeas. This sheet‑pan dinner is a breezy 35‑minute protein punch that needs minimal prep and delivers maximum taste. Ideal for weekday cravings or a weekend gathering.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (4‑oz) salmon fillets
• 1 cup cooked chickpeas (or drained canned chickpeas)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• Optional: 1 cup halved baby broccoli florets

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss chickpeas with olive oil, smoked paprika, turmeric, salt and pepper.
3. Spread chickpeas evenly on the sheet, leaving space for salmon.
4. Pat salmon fillets dry with paper towels, then rub each with garlic, lemon zest, lemon juice, salt and pepper.
5. Position fillets on top of chickpeas, skin side down if skin‑on, and brush a light coat of olive oil.
6. If using broccoli, scatter it around the salmon and chickpeas for extra veggies.
7. Bake for 17–20 minutes, until salmon flakes easily and chickpeas are golden‑brown.
8. Remove from oven, sprinkle with chopped parsley, and serve immediately.
9. For a smoky finish, broil for an additional 2 minutes (watch closely).

Chef's Note

Patting the salmon dry before seasoning ensures a crisp, beautiful skin and prevents steaming on the sheet pan.

Make-Ahead Tips

Store chilled chickpeas and salmon separately in airtight containers for up to 48 hours. Assemble only minutes before baking to keep the salmon moist.

Substitutions

Use cod, tilapia or firm tofu for a vegetarian option. Swap chickpeas with diced eggplant or zucchini if you prefer a lower‑carb version.