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Seared salmon with a flavorful chickpea salad–a satisfying dish that provides you with a healthy dose of good fats and lean proteins. Everything comes together in minimal time so make this asap! The recipe serves 2-ish. (The photo only shows one serving!)
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Chickpea salad: Drain and rinse a 15 oz. can of chickpeas. Drain again and place into a large bowl. Add in juice from about ½ a lemon (more or less to taste), salt + pepper, chili pepper flakes and a healthy pour of olive oil. Toss to combine, taste, and adjust seasoning. Add in a few pitted and roughly chopped kalamata olives, thinly sliced super small red onion or shallot (optional), a handful of sliced grape tomatoes, some minced parsley and lemon zest. Toss again and set aside.
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Cut 1 lb. of salmon into ½ inch slices. You should have about 6-8 pieces. In a hot cast iron pan (or nonstick pan), add some neutral oil and sear the salmon slices (in batches if necessary as you don’t want to crowd the pan), about 2-3 min on one side, flip and cook for about 30 sec-1 min on the other side. Spoon some chickpea salad on a serving plate, place the salmon on top. Top everything with more lemon juice and/or olive oil if you’d like!
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