sheet pan salmon dinner with moroccan spice

INGREDIENTS

2 tbsp

extra-virgin olive oil

2 tsp

ground cumin

3/4 tsp

coarse kosher salt

1/2 tsp

ground ginger

1/2 tsp

cinnamon

1/4

to ½ teaspoon ground cayenne pepper

small broccoli crown, cut into bite-sized pieces (about ½ pound)

carrots, peeled and sliced

1 1/2 lb

salmon, skinned and cut into 4 servings

1 14 ounce can

chickpeas, drained and rinsed

lemon cut in half

1/4 cup

coarsely chopped flat leaf parsley