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Seared Salmon Salad with Baked Crispy Chickpeas & Fresh Strawberry Vinaigrette Recipe

An easily customizable and healthy seared salmon salad inspired by the MIND Diet.
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course brunch, dressing, lunch, Salad, salad dressing, Side Dish
Cuisine American
Servings 4 people
Calories 485 kcal

Ingredients
  

Seared Salmon Salad

  • 4 4 oz skin-on wild salmon filets about ¾" thick
  • Kosher salt and pepper to taste
  • 2 tbsp olive oil
  • 6 oz dark, leafy greens cut into bite sized pieces
  • 1 cucumber diced
  • 1 large tomato chopped

Crispy Chickpeas

  • 1 can of garbanzo beans 15 oz
  • tbsp olive oil
  • salt to taste

Fresh Strawberry Vinaigrette

  • 8 oz strawberries fresh or frozen, tops removed (about 1½ cups)
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • ¼ tsp kosher or sea salt
  • freshly ground black pepper to taste

Instructions
 

Seared Salmon Salad

  • Cook the salmon: Season the salmon on both sides with salt and pepper. Swirl olive oil into a large, nonstick skillet (do not turn on heat yet). Place the salmon filets, skin side down. Turn the heat to medium-high and let salmon cook, undisturbed for 5 minutes, until the skin is crispy and golden brown, and the bottom ¼” of the salmon turns opaque.
  • Lower the heat to medium. Flip the salmon and continue to cook for an additional 4 minutes (depending on thickness), until the salmon is cooked to your linking (or thickest part registers 125F). Transfer salmon to a plate lined with paper towels to rest for 3 minutes to finish cooking.
  • Assemble the salad: Toss the salad greens, cucumber and tomato together. Lay on a piece of salmon. Drizzle on the strawberry vinaigrette and top with crispy chickpeas.

Crispy Chickpeas

  • Preheat oven to 400F.
  • Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
  • Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 20-25 minutes until the beans are a deep golden brown and crunchy, shaking the pan every 10 minutes. Make sure that the beans do not burn.
  • Season with salt to taste.

Fresh Strawberry Vinaigrette

  • If using fresh strawberries, give them a rough chop. If using frozen strawberries, defrost first. In a blender, add all of the ingredients and blend until smooth. Store in a mason jar in refrigerator.

Nutrition

Sodium: 237mgCalcium: 50mgVitamin C: 50mgVitamin A: 868IUSugar: 13gFiber: 2gPotassium: 1179mgCholesterol: 94mgCalories: 485kcalMonounsaturated Fat: 18gPolyunsaturated Fat: 6gSaturated Fat: 4gFat: 30gProtein: 35gCarbohydrates: 17gIron: 2mg
Keyword homemade salad dressing, salad, salmon, salmon recipe
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