NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

1/2 cup Chickpeas, drained and rinsed

1 cup Sweet Potato, cubed

1 cup Broccoli florets

2.5 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes, broccoli florets, and chickpeas with half of the olive oil, minced garlic, salt, and black pepper.

• 3

  Spread the vegetable mixture in an even layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are fork-tender.

• 4

  While the vegetables are roasting, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 5

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 6

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

• 7

  Flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Divide the roasted vegetable medley onto plates and top with the seared salmon, finishing with a fresh squeeze of lemon juice.