- 4 Tbsp olive oil (divided in 2)
- About 2 lbs Salmon fillets
- 2 cups canned chick peas – drained and rinsed
- 1-1/2 cups cherry tomatoes – halved
- 1/4 cup black olives – halved
- 2 Tbsp fresh Italian parsley – chopped
- 2 Tbsp fresh orange juice
- 1 Tbsp lemon juice
- 1 Tbsp capers – rinsed and drained
- 1 Tbsp orange peel zest
- 1 tsp lemon peel zest
- 2 Tbsp fresh basil leaves – torn
Pre-heat oven to 425 F. Drizzle salmon with 2 Tbsp olive oil, and season with salt and pepper. Bake on a parchment lined baking sheet about 6 minutes or until firm to the touch.
Heat remaining 2 Tbsp oil in large skillet over medium heat. Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper.
Divide chickpea mixture among 6 plates Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.
Prepare ahead: You can cook the salmon up to a day before and keep in the fridge.
Salmon: Very good source of easy digestible proteins (amino acids), fatty acids like Omega-3 Fatty acids in form of Triglyceride, vitamins like vitamin-D, vitamin-A and some members of vitamin-B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron.
Chick Peas: Very good source of folic acid, fiber, and manganese. They are also a good source of protein, as well as minerals such as iron, copper, zinc, and magnesium. As a good source of fiber, garbanzo beans can help lower cholesterol and improve blood sugar levels.
Parsley: High in vitamin A, beta-carotene and vitamin C. It’s also a good choice for bone health with vitamin K, B-complex vitamins, and iron!
Jessica Willott: Essential Ingredients Cooking and Nutrition- firstname.lastname@example.org (403) 617-3025