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

Good luck with your dish.Crocus Media