NUTRITION

SERVINGS

INGREDIENTS

4 oz Wild-caught salmon fillet

0.33 cup Cooked chickpeas

0.5 tbsp Extra virgin olive oil

1 tsp Harissa paste

1 cup Baby spinach

0.25 cup Red onion

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line several large rimmed baking sheets with parchment paper to accommodate the batch.

• 2

  Portion the 11 lbs of salmon into 28 individual fillets, approximately 6.28 ounces each, and pat them thoroughly dry with paper towels.

• 3

  In a large mixing bowl, whisk together the harissa paste, garlic powder, sea salt, black pepper, and half of the olive oil to create a flavorful rub.

• 4

  Coat each salmon fillet evenly with the harissa mixture and arrange them on the prepared baking sheets with space between each piece.

• 5

  Toss the cooked chickpeas with the remaining olive oil and a pinch of salt, then scatter them in a single layer around the salmon on the pans.

• 6

  Roast for 12 to 15 minutes until the salmon is flaky and the chickpeas are toasted and golden brown.

• 7

  While the salmon roasts, thinly slice the red onion and sauté it with the baby spinach in a large pot over medium heat until the greens are just wilted.

• 8

  Divide the spinach and onion mixture into 28 meal prep containers, creating a base for the rest of the ingredients.

• 9

  Place one roasted salmon fillet and a portion of crispy chickpeas into each container.

• 10

  Finish each serving with a bright squeeze of fresh lemon juice over the salmon and chickpeas before sealing the containers for storage.