Ingredients
Method
- Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
- Toss the chickpeas with 1 Tbsp olive oil, the smoked paprika, and 1/4 tsp salt. Spread on one side of the pan and roast for 10 minutes.
- Meanwhile, toss the broccoli with the remaining olive oil, garlic, 1/4 tsp salt, and the pepper.
- Remove the pan, push the chickpeas together, add the broccoli, and nestle the salmon in the center. Season the salmon with the remaining salt and half the lemon zest.
- Roast 10–12 minutes, until the salmon flakes easily and reaches 125–145°F (52–63°C) in the thickest part, depending on how done you like it.
- While it roasts, stir the Greek yogurt with the dill, the remaining lemon zest, 1 Tbsp lemon juice, and a pinch of salt. Squeeze the rest of the lemon over the pan and serve with the sauce.
Notes
Frozen broccoli works: roast it straight from frozen with the chickpeas for the first 10 minutes. Leftovers keep 3 days; eat the salmon cold over greens rather than reheating it hard.
