‼️VIBRANT ROASTED SALMON SALAD‼️

❗Ingredients:

For the Salmon:

4 salmon fillets (about 6 oz each)

1 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

Salt and pepper, to taste

1 lemon, sliced for garnish

For the Salad:

1 can (15 oz) chickpeas, drained and rinsed

2 cups broccoli florets

1 ripe avocado, diced

1 cup cherry tomatoes, halved

¼ red onion, thinly sliced

2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper, to taste

Fresh parsley, chopped for garnish

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Season the salmon fillets by rubbing them with olive oil, paprika, garlic powder, salt, and pepper. Arrange the fillets on the prepared baking sheet.

Roast the salmon in the preheated oven for 12-15 minutes, or until the salmon easily flakes with a fork.

Prepare the salad while the salmon cooks. Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set them aside to cool.

In a large bowl, combine the chickpeas, broccoli, avocado, cherry tomatoes, and red onion.

Make the dressing by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper. Drizzle this over the salad and toss gently to combine.

Serve the roasted salmon fillets alongside the refreshing salad. Garnish the salmon with a lemon slice and sprinkle the salad with fresh parsley.

Notes:

For an extra burst of flavor, try adding crumbled feta cheese or a handful of peppery arugula to the salad.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 4

Calories: 450 per serving