Name: Seared Salmon with Roasted Cauliflower and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Wild Atlantic Salmon Fillet; 0.5 cup Canned Chickpeas, rinsed and drained; 1.5 cups Cauliflower Florets, chopped; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Nutrition

Per serving

434 calories

Protein: 40g; 36% of calories
Carbs: 27g; 24% of calories
Fat: 20g; 40% of calories

Ingredients

5 items

5½ ounces Wild Atlantic Salmon Fillet
½ cup Canned Chickpeas, rinsed and drained
1½ cups Cauliflower Florets, chopped
1½ teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cauliflower florets and rinsed chickpeas with 1 teaspoon of olive oil, ground cumin, paprika, salt, and pepper.
Spread the cauliflower and chickpeas in a single layer on the baking sheet and roast for 20 minutes until tender and slightly crispy.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side down for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until cooked through.
Plate the roasted cauliflower and chickpeas, top with the seared salmon, and drizzle with fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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