Chickpea, Salmon and Arugula Salad
My favorite quick dinner recipe is beautiful, delicious and healthful!
It is really important to me that I can serve my family a freshly cooked meal every day at dinner time. But there are many reasons why some days it is hard to pull that off! In that case, I choose ingredients that cook fast, I take some shortcuts, and most importantly, I add as much fresh vegetables as possible to my quick dinners! One of my favorite examples of that is this Chickpea, Salmon, and Arugula Salad.
For this recipe I chose salmon since it cooks so quickly. I like to keep frozen salmon fillets at home. That is my go to protein choice when I am short on time. To speed up the defrosting I place the salmon fillets (still in their packaging) inside a bowl full of water. Better yet, you can stop at the market and get the fresh fish. To cook the salmon, I pat it dry with paper towels, I drizzle it with olive oil and bake in a 400°F oven for about 18 minutes or until the salmon is cooked through.
Before serving, I like to drizzle very good olive oil over my salad and add some extra freshly ground black pepper. A lemon edge and crusty bread are also great accompaniments.
In just about 30 minutes you will have a colorful, fresh and healthy meal to share with your family. Any left overs make for a great lunch on the next day!