🍽️

Salmon with Broccolini/Chickpea Salad

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!

Ingredients:

  • 8 oz salmon, about 2 filets
  • 1 lemon
  • 1 pound fresh Broccolini,
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt, divided, plus more to taste
  • ½ teaspoon black pepper, divided, plus more to taste
  • ½ cup sliced or whole almonds or other favorite nut
  • 1/2 (15-ounce) can chickpeas

Directions:

  1. 🔪 Veg and Nut Prep
    1. Trim broccolini, and thick stalks can be halved lengthwise.
    2. Drain and rinse chickpeas
    3. If your chosen nut isn't already sliced, chop nut so they can be sprinkled over the dish. Store in an airtight container if not using right away.
  2. Season Broccolini
    1. Toss together Broccolini, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and set aside.
  3. Slow Roast Salmon and Broccolini
    1. Set oven to 250 degrees.
    2. Season salmon with your favorite seasoning such as Tajin, your favorite taco powder, or simply season with salt and pepper.
    3. Place salmon on lemon slices (to avoid sticking) on one side of a large baking sheet, skin side down/seasoned side up.
    4. Slow roast salmon at 250 degrees for 15 minutes, then add the seasoned broccolini to the pan next to the salmon (set bowl aside to use later).
    5. Roast until the thickest part of the salmon measures 130 degrees (about another 10-20 minutes depending on how thick your salmon is).
    6. Then switch oven to broil and let the salmon and broccolini crisp up for about 5 minutes. Salmon should reach 140 degrees.
  4. Serve
    1. Place broccolini back into the mixing bowl, add the chickpeas, and toss with caesar (or other light dressing or lemon and olive oil).
    2. Serve salmon and broccolini/chickpea salad and top all with the chopped nuts and maybe a squeeze of lemon if you'd like.