Lemon Salmon with Crispy Kale and Roasted Chickpeas Recipe
Lemon Salmon with Crispy Kale and Roasted Chickpeas is a mouthwatering dish that combines the freshness of lemon with the richness of salmon, the crunchiness of kale, and the nuttiness of roasted chickpeas. This recipe is not only delicious but also packed with nutrients, making it a perfect choice for a healthy and satisfying meal. Here's what you'll need.
2 six oz of Wild Caught Salmon Filet, skin-off
2 cups of Chopped Kale
1 medium of Juiced Organic Lemon
10 oz of Chickpeas, canned, drained and rinsed
2 tbsp of Capers, bottled, drained and rinsed
2 tsp of Light Olive Oil
Avocado Oil Cooking Spray
2 oz of Dry Vermouth
4 Lemon slices
- Preheat the oven to 350 degrees.
Season the salmon on both sides with the italian lemon pepper seasoning.
Arrange salmon in between a circle of kale.
Add lemon juice, the chickpeas, and capers.
Drizzle olive oil over the kale.
Spray the entire dish with Avocado Oil cooking spray.
Drizzle in the Vermouth and tuck the lemon slices next to the salmon.
Bake for 28-35 minutes.