NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild Sockeye Salmon fillet

1 cup fresh Green Beans, trimmed

1/3 cup Canned Chickpeas, rinsed and dried

1/3 cup Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Raspberries

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the dried chickpeas with a pinch of salt and optional smoked paprika, then roast for 20 minutes until they are crunchy and golden.

• 3

  While chickpeas roast, steam the green beans for 3 minutes until tender-crisp, then drain.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat. Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

• 5

  Remove the salmon from the pan and add the minced garlic and steamed green beans, sautéing for 1-2 minutes until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt and lemon juice to create a bright, creamy sauce.

• 7

  Plate the salmon alongside the garlicky green beans and top with the crispy roasted chickpeas.

• 8

  Drizzle the lemon-yogurt sauce over the salmon and serve the fresh raspberries on the side as a sweet finishing treat.