Lemon‑Herb Crusted Salmon with Garlic‑Crispy Chickpeas & Quinoa
This bright, protein‑rich bowl brings vibrant citrus notes and a satisfying crunch to your plate. The salmon is lightly crusted with fresh herbs, while the chickpeas add a buttery texture. Quinoa ties it all together, making a complete, balanced meal in under 35 minutes.
Ingredients
- 4 oz salmon fillets (about 140g)
- 1 cup cooked quinoa (185g)
- 1 cup canned chickpeas, drained & rinsed (240g)
- 1 tbsp olive oil
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 clove garlic, minced
- Salt and fresh‑ground pepper to taste
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Pat salmon dry with paper towels and season with salt, pepper, oregano, thyme, lemon zest, and minced garlic.
- In a bowl, toss chickpeas with olive oil, lemon juice, oregano, thyme, and a pinch of salt; spread them on a parchment‑lined baking sheet.
- Place salmon fillets skin‑side down on the baking sheet, adjacent to chickpeas.
- Roast everything for 12–15 minutes, until salmon flakes easily and chickpeas become golden and crisp.
- While the fish roasts, warm the quinoa in a saucepan or microwave for 2 minutes.
- In a skillet, gently heat the roasted chickpeas for 2 minutes to caramelize the edges—this will keep their crunch.
- Plate a scoop of quinoa, top with a salmon fillet, then scatter the crispy chickpeas over the top.
- Drizzle with a little extra lemon juice, garnish with parsley, and serve immediately.
Chef's Note
For the crispiest chickpeas, bake them on a wire rack inside the oven after the initial roasting.
Make-Ahead Tips
Quinoa and roasted chickpeas can be stored separately in airtight containers for up to 3 days in the fridge.
Substitutions
Replace salmon with cod, tuna steak, or plant‑based salmon flakes for a vegetarian option.,Swap chickpeas for edamame or roasted green peas if preferred.
Tags:
Main Dishes