Smoky-Spiced Salmon with Chickpeas and Lime Yogurt

Instructions

1. 1

   Heat the oven to 220°C/425°F. Toss the chickpeas, pepper, onion, 1 tbsp olive oil, paprika, cumin, cayenne, half the salt, and pepper on a baking sheet.

2. 2

   Roast for 12 minutes, giving the vegetables a stir halfway through.

3. 3

   Rub the salmon with the remaining olive oil and salt. Nestle it among the vegetables and roast for 8–12 minutes, until the thickest center reaches **63°C/145°F on a food thermometer**.

4. 4

   While it cooks, stir together the yogurt, lime zest, lime juice, and garlic. Taste and adjust the seasoning—no sneaking tastes from raw ingredients, dear.

5. 5

   Divide the roasted chickpeas and vegetables between two plates. Add the salmon, spoon over the lime yogurt, and scatter with herbs. Serve immediately.