Roasted Salmon with Chickpeas, Broccoli, and Avocado Salad 🥗
Ingredients:
For the Salmon:
4 salmon fillets (about 6 oz each)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
1 lemon, sliced for garnish
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
2 cups broccoli florets
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Preheat oven: to 400°F (200°C). Line a baking sheet with parchment paper.
Season the salmon: Rub the salmon fillets with olive oil, paprika, garlic powder, salt, and pepper. Place them on the prepared baking sheet.
Roast the salmon: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Prepare the salad: While the salmon is roasting, blanch the broccoli florets in boiling water for 2-3 minutes, then drain and cool.
In a large bowl, combine the chickpeas, broccoli, avocado, cherry tomatoes, and red onion.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Serve: Plate the roasted salmon fillets and top with a lemon slice. Serve alongside the chickpea, broccoli, and avocado salad. Garnish with chopped parsley.
Notes:
Add a sprinkle of feta cheese or a handful of arugula to the salad for extra flavor.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Servings: 4 | Kcal: 450 per serving
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