NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

0.5 cup canned chickpeas

0.5 tbsp extra virgin olive oil

2 cup fresh baby spinach

2 tbsp non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 tbsp fresh lemon juice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with half of the sea salt, black pepper, and garlic powder.

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a small bowl, toss the dried chickpeas with the remaining sea salt, black pepper, garlic powder, and the smoked paprika.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

  Add the chickpeas to the skillet and cook for 5-7 minutes, shaking the pan frequently, until they are golden and slightly crunchy.

• 6

  Push the chickpeas to the side of the pan and place the salmon fillet in the center, skin-side down.

• 7

  Sear the salmon for 4-5 minutes per side until the exterior is golden-brown and the flesh flakes easily with a fork.

• 8

  During the last minute of cooking, add the baby spinach to the pan and allow it to wilt slightly in the residual heat.

• 9

  Remove from heat and drizzle the salmon and chickpeas with fresh lemon juice.

• 10

  Serve immediately with the wilted spinach and a dollop of Greek yogurt on the side for a creamy finish.