NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

0.5 cup Canned chickpeas

0.25 cup Light coconut milk

1 cup Sliced cremini mushrooms

1 cup Broccolini florets

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh lemon juice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 minutes.

• 4

  Remove the salmon from the pan and set aside; in the same pan, add the sliced cremini mushrooms and broccolini florets.

• 5

  Sauté the vegetables for 4 minutes until they begin to soften and the mushrooms are browned.

• 6

  Add the canned chickpeas and light coconut milk to the skillet, stirring to combine and scraping up any browned bits from the bottom.

• 7

  Simmer the stew for 5 minutes until the sauce has thickened slightly and the broccolini is tender.

• 8

  Stir in the fresh lemon juice, then portion the stew into a bowl and top with the pan-seared salmon fillet.