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Salmon with Chermoula and Warm Potato Chickpea Salad

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
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

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

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