NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Chickpea pasta

1 tbsp Kalamata olives

0.25 cup Cucumber

0.25 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  1. Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  2. While pasta cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the kalamata olives and fresh parsley.

• 3

  3. Pat the salmon fillet dry with a paper towel and season both sides with the sea salt, black pepper, and dried oregano.

• 4

  4. Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

• 5

  5. Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it until the skin is golden and crispy.

• 6

  6. Flip the salmon fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 7

  7. In a medium mixing bowl, combine the cooked chickpea pasta, diced cucumber, halved tomatoes, chopped olives, lemon juice, and fresh parsley.

• 8

  8. Toss the pasta salad gently to combine all flavors and serve immediately with the pan-seared salmon fillet placed on top.