This easy and quick meal cured a craving we had for Middle Eastern Spices and flavors. It was easier than waiting for a table in a restaurant on a busy Friday night, and super healthy! Meals like this are how I can stay in my Skinny Jeans….but keep my family happy with what’s on the table. ~~Suzi Shaw, Lead Admin on Bariatric Eating Support on Facebook



Sheet Pan Meal: Salmon with Spiced Vegetables
Sheet Pan Meal: Salmon and Veggies
  • Salmon Filets
  • One Cup Eggplant, cut into cubes
  • One small Zucchini, sliced
  • One Bunch Spinach, washed and roughly chopped
  • One can Chick Peas, drained and rinsed
  • ½ Red Onion, diced
  • ½ Red Pepper, sliced
  • ½ Green Pepper, sliced
  • 2 cloves Garlic, chopped roughly
  • 2 tablespoons Reduced Fat Feta
  • 1 tablespoons Olive Oil
  • 1 tablespoon plus 1 teaspoon of Curry Seasoning. If you do not like Curry you can use Italian Seasoning, or Greek Seasoning blends.
  • 1 teaspoon Kosher Salt
  1. Chop your Eggplant into cubes and toss with the salt in a medium sized bowl. Then spread on a paper towel.
  2. Preheat oven to 450 degrees.
  3. Chop the remaining vegetables.
  4. Add all vegetables to a large bowl and toss with Olive Oil and the tablespoon of Curry (or other) seasoning.
  5. Spread the veggies in a single layer on a large sheet pan and place in oven.
  6. Roast until the eggplant is fork tender and the spinach has wilted a great deal, about 15 min.
  7. Stir the veggies and move them to one side of the pan.
  8. Arrange the salmon on the other side and season with the remaining seasoning.
  9. Sprinkle the Feta on top of the vegetables.
  10. Roast until the salmon is cooked though, about 10 minutes.
  11. Serve a small pile of the veggies with salmon on top.





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3 thoughts on “Sheet Pan Meal: Salmon with Spiced Vegetables

  1. Mary says:

    I liked this but the chick peas didn’t rock my world. I think the next time I would skip them and add another cup of eggplant instead.

    • Alison Garcia says:

      Hi Gwyneth, we don’t post nutritional info for the recipes for one simple reason: your ingredients could differ from ours. The best way to obtain nutritional info from your food is to input your ingredients into a food journal or recipe builder. There are several online that will work just dandy. 🙂

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