| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 1/2 pound salmon fillet 2 thick pieces
- 1 med red onion cut into 1/2" wedges
- 1 med red bell pepper cut into 1/2" strips
- 1 cup canned chick peas (garbanzo beans) drained
- 1 tsp salt to taste
- 1 tsp pepper to taste
- 1 tsp Lemoncello™ Hot Pepper Sauce Blacklick® Spice Company
- 4 Tbsp Yogurt plain (greek)
- 1 small bunch fresh herbs (OPTIONAL) dill, basil, oregano. whatever you have
- 1/4 lemon wedges for garnish
Ingredients
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Instructions
- Preheat oven to 400° F. Coat 1 baking dish. Mix onion, red pepper, chick peas and season to taste. add freshly chopped herbs, stir to mix. Roast 20-25 minutes stirring occasionally until lightly browned.
- Coat 2nd baking dish, with cooking spray. Season salmon on both sides with salt and black pepper. lightly brush 1/4 tsp Lemoncello™ Hot Pepper Sauce on salmon. Place in baking dish and roast until flaky with fork, about 15 minutes. Brush with remaining Lemoncello™ Hot Pepper Sauce.
- Serve salmon with lemon wedge yogurt and vegetable mixture
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