Maple‑Garlic Salmon & Chickpea Power Skillet

Turn ordinary salmon into a powerhouse dish in just 30 minutes with this maple‑garlic glaze. Chickpeas add a crunchy burst of plant‑based protein, making this skillet meal both filling and nutritious. Perfect for busy weeknights and protein‑focused lunches alike.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 salmon fillets (6 oz each), 1 cup cooked chickpeas (canned, drained), 2 tbsp maple syrup, 2 tbsp soy sauce, 1 tbsp sriracha (optional), 2 cloves garlic, minced, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tbsp fresh lemon juice, salt and black pepper to taste, 2 tbsp chopped fresh parsley for garnish

Instructions

1. 1. Preheat a large skillet over medium‑high heat.
2. 2. Season salmon fillets with salt, pepper, and smoked paprika.
3. 3. In a small bowl whisk together maple syrup, soy sauce, sriracha, minced garlic, and lemon juice to create the glaze.
4. 4. Heat olive oil in the skillet; sear salmon, skin side down, for 3‑4 minutes until golden brown.
5. 5. Flip salmon and sear the other side for 2‑3 minutes, then remove to a plate.
6. 6. In the same skillet, add chickpeas and pour half of the glaze over them; cook, stirring, for 1‑2 minutes until warmed through.
7. 7. Return salmon to the skillet, spoon the remaining glaze over the fillets, and cook for an additional 1‑2 minutes until the sauce thickens and coats the fish.
8. 8. Sprinkle chopped parsley over the finished dish and serve immediately.

Chef's Note

Use a non‑stick skillet or a well‑seasoned cast‑iron pan to prevent the salmon from sticking during searing.

Make-Ahead Tips

Not suitable for storing; best served fresh. If you must prep ahead, keep the salmon and chickpeas separately and reheat in the skillet before serving.

Substitutions

Swap salmon for cod or tilapia for a milder flavor. If you prefer a vegan version, replace salmon with extra chickpeas and use a plant‑based protein like tofu or tempeh.