Lemony Salmon and Spiced Chickpeas
Ingredients
The salmon and lemon
-
1
whole
lemon, thinly sliced, seeds removed
-
½
cup
extra-virgin olive oil, plus more for drizzling
-
1½
lb
salmon fillet, preferably skin-on
-
½
tsp
kosher salt, plus more
-
to taste
Freshly ground black pepper
The chickpeas
-
15
oz
can chickpeas, rinsed, patted dry
-
1
clove
garlic, finely chopped
-
2
tsp
za’atar
-
1
tsp
fresh lemon juice
The salad
-
4
cups
baby arugula or baby spinach
-
4
whole
radishes, trimmed, thinly sliced
-
to taste
Flaky sea salt
Instructions
- Preheat the oven to 300°F and prepare a baking sheet with lemon slices drizzled with oil.
- Place the salmon on the lemons, season with salt and pepper, and roast for 12-17 minutes until just opaque.
- In a skillet, simmer chickpeas, garlic, za’atar, and olive oil for 10 minutes, then season with salt.
- Transfer chickpeas to a bowl, whisk lemon juice into the remaining oil, and adjust seasoning.
- Toss arugula with dressing, then serve with radishes, chickpeas, and salmon, drizzling with more dressing.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
35g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
You might also like