NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Sweet potato

0.13 cup Chickpeas

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, garlic powder, and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 4

  Add the rinsed chickpeas to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the potatoes are tender and chickpeas are slightly crispy.

• 5

  While vegetables roast, season the salmon fillet with sea salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the flesh flakes easily.

• 7

  In a small bowl, combine the diced cucumber and halved cherry tomatoes with lemon juice and a pinch of pepper.

• 8

  Serve the pan-seared salmon alongside the roasted sweet potato and chickpea medley and the fresh cucumber-tomato salad.