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SERVES: 4 ACTIVE: 20 MIN TOTAL: 40 MIN 2 Naa medium sweet potatoes (about 1 Ib. total), peeled and cut into 1-inch cubes small red onion, thinly sliced 15.5-0z. can Schnucks chickpeas, drained and rinsed tbsp. Schnucks olive oil, divided 4-02. skinless salmon fillets tsp. Schnucks Cajun seasoning % cup chopped fresh cilantro Ye cup halved cherry tomatoes Ya cup cilantro-lime vinaigrette 1. Preheat oven to 425 degrees. Line 2 sheet pans with parchment paper. 2. In a large bowl, toss together sweet potato, red onion and chickpeas with 3 tbsp. oil. Season with salt and pepper, if desired. Transfer to prepared sheet pan and roast until potatoes are fork-tender, about 20 minutes. 3. On another parchment-lined sheet pan, add salmon, sprinkle with Cajun seasoning and drizzle with remaining oil. Bake until salmon flakes easily with a fork, 8-10 minutes. 4. In a large bowl, toss together roasted veggies and chickpeas with cilantro, cherry tomato and vinaigrette. Serve with salmon. PER SERVING: 563 CAL, 34G FAT (4G SAT FAT), 61MG CHOL, 431MG SODIUM, 34G CARBS (6G FIBER, 5G SUGARS), 30G PRO *Price per serving based on item cost at press time. SIMPLY 4éfuckS | JAN/FEB 2026 11
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