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Seared Salmon and Chick Pea Salad

Servings = 4 | Serving size =about 2 cups

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes great leftovers.

spray olive oil
16 ounces salmon filet
2 large carrots (peeled and diced)
2 ribs celery (diced)
1/2 large green bell pepper (diced)
2 medium yellow squash (seeded and diced)
2 15 ounce can no salt added chick peas (drained and rinsed)
1 tsp paprika
1 tsp dried peppermint
1 tsp dried oregano
1/2 tsp salt
fresh ground black pepper (to taste)
1 Tbsp olive oil
1 Tbsp white wine vinegar

Place a large skillet in the oven and preheat oven to 425°F. When the skillet is hot spray the pan lightly with olive oil and add the salmon filet skin side down.

Cook for about 4 - 5 minutes and then turn. Cook for another 4 - 5 minutes and remove from the oven. Place on a plate and let cool for about 5 minutes. Place the plate in the fridge.

While the salmon is cooling mix together the carrots, celery, green pepper, squash, chick peas, paprika, peppermint, oregano, salt and pepper. Place in the fridge to chill.

After about 15 minutes remove the salmon from the refrigerator and peel the skin off. Cut the skin into thin strips. Add the strips to the salad and fold. Flake the salmon into medium pieces. Add the flaked salmon to the salad. Fold gently.

Add the olive oil and vinegar and fold gently. Chill.

Nutrition Facts

Serving size: about 2 cups | Servings 4

Calories 456 | Calories from Fat 147

Amount Per Serving (% Daily Value)

Total Fat 17g (26%) | Saturated Fat 3g (13%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 70 mg (23 %) | Sodium 395 mg (14 %)

Total Carbohydrates 8g (3%) | Sugars 8g

Dietary Fiber 12g (49%) | Protein 36g

Vitamin A 135% | Vitamin C 36 % | Calcium 11% | Iron 27%

Vitamin K 21 mcg  | Potassium  1130 mg | Magnesium  108 mg

 
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