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Roasted Salmon with Chickpeas, Broccoli, and Avocado Salad

A wholesome dish combining roasted salmon with a vibrant salad of chickpeas, broccoli, and avocado, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 480 kcal

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.

Notes

For a crispy salmon top, consider broiling for an extra minute or two after baking. Serve with quinoa or whole-grain bread, and pair with white wine.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 5gSodium: 600mgFiber: 10gSugar: 3g
Keyword Comfort Food, Easy Dinner, Family Meal, Healthy Salad, Salmon Recipe
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