Description
A bold and fresh salmon dish paired with a bright chickpea salad, packed with warm spices, lemon, and herbs for a balanced and satisfying meal.
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 2 cups canned chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- Heat a nonstick skillet over medium heat for about 2 minutes until hot.
- In a small bowl mix paprika, cayenne pepper, garlic powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a separate bowl toss chickpeas, cucumber, cherry tomatoes, red onion, parsley, lemon juice, 2 tablespoons olive oil, and remaining salt and pepper.
- Add 1 tablespoon olive oil to the hot skillet and swirl to coat evenly.
- Pat salmon fillets dry and coat evenly with the spice mixture on all sides.
- Place salmon skin side down in the skillet and cook for 4 to 5 minutes per side, until the crust forms and the fish flakes easily with a fork.
- Remove from heat and let rest for 2 minutes, then squeeze extra lemon juice over the top if desired.
- Serve the salmon alongside the chickpea salad and enjoy immediately.
Notes
- Let the salmon rest at room temperature for 10 minutes before cooking.
- Taste the salad and adjust lemon or salt as needed before serving.
- Do not overcook the salmon to keep it tender and moist.
Nutrition
- Serving Size: 1 salmon fillet with salad
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
Keywords: spicy salmon, chickpea salad, healthy salmon dinner, mediterranean salmon