NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Salmon Fillet

2 cups Broccoli Florets

1/3 cup Canned Chickpeas, rinsed

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and chickpeas with a tiny spray of oil, minced garlic, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli and chickpeas for 15-18 minutes until the broccoli is tender and the chickpeas are slightly crisp.

• 4

  While the vegetables roast, season the salmon fillet with salt and pepper.

• 5

  Heat a non-stick skillet over medium-high heat with the half teaspoon of olive oil.

• 6

  Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 8

  Plate the salmon alongside the roasted broccoli and chickpeas, finishing the entire dish with a fresh squeeze of lemon juice.