NUTRITION

SERVINGS

INGREDIENTS

7.2 ounces Wild Salmon Fillet

0.4 cup Canned Chickpeas, rinsed

1 cup Fresh Green Beans

0.75 teaspoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes, halved

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork, then remove from the pan and set aside.

• 5

  In the same skillet, add the remaining olive oil along with the green beans and minced garlic.

• 6

  Sauté the green beans for 5-6 minutes, adding a splash of water if needed, until they are tender-crisp and the garlic is fragrant.

• 7

  In a small mixing bowl, combine the rinsed chickpeas, halved cherry tomatoes, and lemon juice to create a quick Mediterranean salad.

• 8

  Plate the seared salmon alongside the garlic green beans and the chickpea salad, garnishing with fresh parsley if desired.