Mediterranean Salmon with Chickpea Spread
A cozy meal you’ll want on repeat.
This one’s comfort food and high-protein. The softened garlic and sautéed tomatoes make the chickpea spread rich and flavorful, especially scooped up with a slice of sourdough.
Ingredients (serves 2)
2 wild-caught salmon fillets
1–2 handfuls of colorful tomatoes
1 can chickpeas (drained + rinsed)
6 garlic cloves
Zest of 1 lemon
½ cup mixed olives
Fresh basil, thinly sliced
Sourdough, for serving
Shortcut: make it just 5 ingredients by skipping the garlic + lemon.
Directions
1. Bake salmon at 425°F with your favorite seasoning (I use lemon pepper + salt) for 18–22 minutes.
2. In a pan, add tomatoes, chickpeas, whole garlic, and olives. Season with salt & pepper. Then cook on medium-low, covered, for 15–20 minutes, stirring occasionally. Add a splash of water if needed.
3. Once softened, stir in most of the basil (save some for garnish).
4. Plate the chickpea spread, top with salmon, lemon zest, and remaining basil.
Elevate the plate: sourdough on the side = next-level delicious.
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