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.
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.