israeli

Salmon with Chermoula and Warm Potato Chickpea Salad

Name: Salmon with Chermoula and Warm Potato Chickpea Salad
Yield: 1 serving
Cuisine: israeli
Ingredients: 138 g salmon fillet; 11 g olive oil; 15 g lemon juice; 6 g garlic; 11 g fresh cilantro; 1 g ground cumin; 168 g potato; 69 g cooked chickpeas, drained; 2 g salt; 0.77 g black pepper

This baked dish pairs salmon fillet with potato, cooked chickpeas, drained and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

52 g Carbohydrates

31 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g salmon fillet 287 kcal
11g olive oil 97 kcal
15g lemon juice 5 kcal
6g garlic 9 kcal
11g fresh cilantro 4 kcal
1g ground cumin 4 kcal
168g potato 129 kcal
69g cooked chickpeas, drained 113 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

salmon fillet
Heat the oven to 425 F. Place salmon on a small foil-lined tray.
salmon filletolive oillemon juicegarlicfresh cilantroground cuminsalt
Make chermoula: mix olive oil, lemon juice, minced garlic, cilantro, cumin, and salt. Spoon over the salmon.
salmon fillet
Bake salmon 10-12 minutes until just cooked through.
potato
Meanwhile boil the potato in salted water until tender, 12-15 minutes; drain.
salmon filletpotatocooked chickpeas
In a bowl, toss warm potato with chickpeas and remaining chermoula. Flake salmon on top and serve warm.