NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

0.5 cup shelled edamame

0.25 cup cooked chickpeas

1 tsp avocado oil

0.5 cup diced cucumber

1 tbsp lemon juice

1 tsp dijon mustard

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 evenly with half of the sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the lemon juice, Dijon mustard, and chopped fresh dill until well combined.

• 3

  In a separate medium bowl, combine the shelled edamame, chickpeas, and diced cucumber, then toss with the prepared lemon-dill dressing.

• 4

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

• 5

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

• 6

  Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit and the flesh is opaque.

• 7

  Plate the chilled edamame and chickpea salad and top with the warm pan-seared salmon fillet.