How To Make Salmon with Warm Chickpea, Pepper & Spinach Salad
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Serves:
Ingredients
- 4 salmon fillets
- 1 can of chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cups of fresh spinach leaves
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with paprika, garlic powder, salt, and pepper. Bake for 15-20 minutes or until the salmon is cooked through.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas, red bell pepper, and yellow bell pepper. Sauté for 5-6 minutes until the peppers are slightly softened.
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Add the spinach leaves to the skillet and cook for an additional 2-3 minutes, until the spinach wilts.
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Season the chickpea, pepper, and spinach mixture with salt and pepper to taste.
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Serve the salmon fillets on top of the warm chickpea, pepper, and spinach salad.
Nutrition
- Calories : 350kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 70mg
- Sodium : 400mg
- Total Carbohydrates : 18g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 30g
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