NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

0.25 cup Chickpeas

0.75 cup Edamame

1.5 tsp Olive oil

1 tbsp Lemon juice

0.25 cup Cucumber

1 tbsp Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh dill

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

• 4

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and cooked to your preference.

• 5

  While the salmon cooks, combine the rinsed chickpeas, shelled edamame, diced cucumber, and minced red onion in a medium mixing bowl.

• 6

  In a small bowl, whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, chopped fresh dill, and the remaining salt and pepper.

• 7

  Pour the dressing over the edamame and chickpea mixture, tossing well to ensure every ingredient is coated.

• 8

  Plate the zesty salad and top with the warm pan-seared salmon fillet to serve.