NUTRITION

SERVINGS

INGREDIENTS

4 oz Wild-caught salmon fillet

0.5 cup Cooked chickpeas

1 tbsp Extra virgin olive oil

1 tsp Harissa paste

1 cup Baby spinach

0.25 cup Red onion

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Slice a 4-ounce portion from your large salmon fish and pat it completely dry with a paper towel to ensure a crisp sear.

• 2

  Season the salmon fillet on all sides with sea salt, black pepper, garlic powder, and the harissa paste, rubbing it in well.

• 3

  Rinse the chickpeas and pat them dry; toss them in a bowl with half of the olive oil and a pinch of salt.

• 4

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and add the chickpeas, sautéing for 5-7 minutes until they start to brown and pop.

• 5

  Push the chickpeas to the side of the skillet and place the salmon fillet skin-side down, searing for 4 minutes until the skin is golden and crispy.

• 6

  Flip the salmon and cook for another 2-3 minutes while adding the thinly sliced red onion to the pan to soften.

• 7

  Toss the baby spinach into the pan during the last minute of cooking, allowing it to wilt slightly from the residual heat.

• 8

  Arrange the wilted spinach and onions on a platter, top with the crispy chickpeas, and place the spicy salmon fillet in the center.

• 9

  Finish the platter with a bright squeeze of fresh lemon juice over the entire dish before serving hot.