Every time I make this Roasted Salmon with Chickpeas, Broccoli, and Avocado Salad, it takes me back to a sun-soaked Sunday afternoon when my family gathered around the table, laughter and love filling the air. There’s just something so comforting about the aroma wafting through the kitchen while the salmon roasts to perfection. It’s one of those dishes that not only nourishes the body but also feeds the soul. If you’ve ever cherished moments like these, where food acts as a bridge connecting generations and memories, you’ll understand why I adore this recipe. So, grab your apron, and let’s dive into making this wholesome meal together!
How to make Roasted Salmon with Chickpeas, Broccoli, and Avocado Salad
Ingredients:
- 4 salmon fillets (about 6 oz each): The highlight of the dish! I always look for the freshest pieces to ensure a delightful flavor.
- 1 tbsp olive oil: This gives the salmon and veggies a lovely sheen and richness.
- 1 tsp paprika: Adds a warm, smoky flavor that complements the salmon beautifully.
- 1 tsp garlic powder: Because who doesn’t love a hint of garlic?
- Salt and pepper to taste: Essential for enhancing all the natural flavors.
- 1 lemon, sliced for garnish: A zingy touch that brightens the dish.
- 1 can (15 oz) chickpeas, drained and rinsed: These little beauties add protein and a satisfying texture.
- 2 cups broccoli florets: A nutritious green that brings color and crunch to the salad.
- 1 ripe avocado, diced: Creaminess at its finest; it’s my favorite part!
- 1 cup cherry tomatoes, halved: Sweet bursts of flavor that make every bite interesting.
- 1/4 red onion, thinly sliced: Adds a mild sharpness that plays well with the other ingredients.
- 2 tbsp olive oil: For the dressing, it just ties everything together!
- 1 tbsp lemon juice: Freshness that brightens the salad.
- 1 tsp Dijon mustard: Adds a nice tang that rounds out the flavors.
- Salt and pepper to taste: Don’t forget to season!
- Fresh parsley, chopped for garnish: A pop of color and a hint of freshness.
Cooking Steps:
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First, let’s preheat your oven to 400°F (200°C). This is a pivotal moment! You’ll want that heat just right for a beautifully roasted salmon.
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While the oven heats up, let’s prepare the salmon. In a small bowl, mix the olive oil, paprika, garlic powder, salt, and pepper. Rub this mixture onto the salmon fillets, ensuring that they’re fully coated. Then, place them skin-side down on a baking sheet lined with parchment paper. The parchment paper makes clean-up a breeze!
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Now, it’s time to pop that baking sheet into the oven and let it roast for 12-15 minutes. You’ll know the salmon is done when it flakes easily with a fork and looks just gorgeous.
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While the salmon is cooking, let’s focus on the salad. Start by blanching the broccoli florets. Bring a pot of water to boil and add the broccoli for 2-3 minutes. This quick blanching will keep them vibrant and crisp. After that, drain and cool them down in cold water; it stops the cooking process!
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In a large bowl, combine the chickpeas, blanched broccoli, diced avocado, halved cherry tomatoes, and thinly sliced red onion. It’s such a colorful mix—you’ll feel healthy just looking at it!
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Now, let’s create the dressing. In a small bowl, whisk together 2 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of Dijon mustard, and a pinch of salt and pepper. Pour this delightful dressing over your salad and give it a gentle toss.
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Can you smell the aromas from the oven? Pull out your perfectly roasted salmon and serve it right away. Plate the salmon fillets alongside that vibrant salad, and don’t forget to top the salmon with a slice of lemon. Fresh parsley sprinkled on top will add the finishing touch!
Why I Love Making This Dish: This dish has become a staple in my home not just for its health benefits but because it brings everyone together. I love the way the flavors intermingle, each bite bursting with nourishment and comfort. You know, I once served this meal when I had my grandchildren over for dinner. The way they dug in and exclaimed how yummy it was filled my heart with joy. Watching them enjoy wholesome food is one of my greatest pleasures as a grandmother. I hope you find that same joy when you serve it to your loved ones.
What You’ll Need: No special tools needed for this recipe; just a baking sheet, a couple of mixing bowls, and a whisk. However, I always recommend having a trusty set of measuring spoons and cups handy to ensure you get those perfect proportions every time.
Step-by-Step Guide:
- Preheat the oven to 400°F. Trust me, this is key for that crispy skin!
- Mix the spices and oil for the salmon, rub it on each fillet.
- Place the salmon on a parchment-lined baking sheet.
- Bake for 12-15 minutes until flakey and tender.
- Blanch the broccoli in boiling water for a couple of minutes.
- Combine all salad ingredients in a large bowl.
- Whisk together the dressing, and pour over the salad.
- Plate it up with your gorgeous salmon and enjoy!
Tips for Perfect Results: One personal trick I love is to broil the salmon for an extra minute or two after baking. This gives it a lovely, crispy top that contrasts beautifully with the creamy avocado. Just keep an eye on it—you won’t want to burn that delicious fish!
Serving Suggestions and Sides: This dish is beautifully satisfying on its own, but if you want to round out the meal, consider serving it with a warm quinoa salad or a crusty piece of whole-grain bread. A simple glass of white wine pairs wonderfully with the salmon too—just a little something special!
Leftovers: If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. They’ll keep for about 2-3 days. To reheat, pop the salmon back in a low oven to warm through gently, or you can enjoy the salad cold, which I personally love!
FAQ Section: Can I use frozen salmon? Absolutely! Just thaw it overnight in the fridge before cooking.
What if I don’t like chickpeas? Feel free to swap in another bean, or even some cooked quinoa. I once used black beans, and it was delightful!
Is it okay to skip the lemon? While the lemon adds brightness, you could certainly use another sour element like vinegar. Either way, it’ll still be tasty!
Conclusion: This Roasted Salmon with Chickpeas, Broccoli, and Avocado Salad has officially become one of my favorite go-to meals, and I know you’ll love it too! It’s not only easy to make but brings so much flavor and nourishment to the table. I’m so excited for you to try it, and I can’t wait to hear your family’s reactions. Please let me know how it turns out; I have a feeling your loved ones will be asking for seconds, just like mine usually do. Happy cooking!
Roasted Salmon with Chickpeas, Broccoli, and Avocado Salad
Ingredients
For the Roasted Salmon
- 4 pieces salmon fillets (about 6 oz each) The highlight of the dish! Look for the freshest pieces.
- 1 tbsp olive oil For coating the salmon.
- 1 tsp paprika Adds a warm, smoky flavor.
- 1 tsp garlic powder For flavor enhancement.
- Salt and pepper to taste Essential for enhancing natural flavors.
- 1 piece lemon, sliced for garnish A zingy touch that brightens the dish.
For the Salad
- 1 can (15 oz) chickpeas, drained and rinsed Adds protein and texture.
- 2 cups broccoli florets Brings color and crunch.
- 1 piece ripe avocado, diced Creamy element to the salad.
- 1 cup cherry tomatoes, halved For sweet bursts of flavor.
- 1/4 piece red onion, thinly sliced Adds mild sharpness.
- 2 tbsp olive oil For the salad dressing.
- 1 tbsp lemon juice Freshness for the dressing.
- 1 tsp Dijon mustard Adds tanginess to the dressing.
- Salt and pepper to taste To season the dressing.
- Fresh parsley, chopped for garnish Adds a pop of color and freshness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the olive oil, paprika, garlic powder, salt, and pepper. Rub this mixture onto the salmon fillets.
- Place the salmon skin-side down on a parchment-lined baking sheet.
Cooking
- Roast the salmon for 12-15 minutes until it flakes easily with a fork.
- Blanch the broccoli florets in boiling water for 2-3 minutes. Drain and cool them in cold water.
Salad Assembly
- In a large bowl, combine the chickpeas, blanched broccoli, diced avocado, halved cherry tomatoes, and thinly sliced red onion.
- In a small bowl, whisk together 2 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of Dijon mustard, and season with salt and pepper. Pour over the salad and toss gently.
Serving
- Plate the salmon alongside the vibrant salad. Top the salmon with a slice of lemon and sprinkle with fresh parsley.