Baked Mediterranean Salmon with Chickpeas
- 1 large lemon sliced
- 4 3-4oz salmon filets
- 1/2 cup halved pitted kalamata olives
- 1 14.5 oz can diced tomatoes drained
- ½ cup crumbled feta cheese
- 1 15oz can chickpeas, drained and rinsed
- Salt and pepper
- Olive oil to drizzle
- To serve: rice potatoes
Preheat the oven to 425 degrees. In a 9 x 13 baking dish, spread out the lemon slices. Lay the salmon on top of the lemon slices. Sprinkle over with the olives, tomatoes, feta, chickpeas, and season with salt and pepper. Drizzle with olive oil. Roast in the oven for 15-18 minutes, depending on the thickness of your salmon.
Serve the salmon over rice or potatoes.