Chickpea Pasta with Salmon
Enjoy a filling, delicious meal with 40 grams of protein, 9 grams of fiber and 548 calories. This makes a great meal prep recipe for weight loss.
Equipment
- 1 large bowl
- 1 large frying pan
Ingredients
- 4 oz Chickpea Pasta
- 1/2 each Cucumber medium, diced
- 1 cup Cherry Tomatoes halved
- 1 1/2 tbsp Shallot finely chopped
- 3 tbsp Extra virgin olive oil
- 1 tbsp Lemon Juice divided
- Sea salt and black pepper to taste
- 8 ounce Salmon Fillet
- 1 tsp Italian Seasoning
Instructions
- Cook the chickpea pasta according to the package directions. Drain and set aside to cool.
- In a large bowl, combine the cucumbers, cherry tomatoes, shallots, 1/3 of the oil, lemon juice, and the cooked pasta. Season with salt and pepper to taste. Place in the fridge for at least 30 minutes until chilled.
- Pat the salmon fillets dry with a paper towel. Brush with 1/3 of the oil and season with Italian seasoning, salt and pepper.
- Heat the remaining oil in a pan over medium heat. Add the salmon fillets and cook for three to four minutes on each side, or until the salmon is cooked through.
- Divide the chickpea pasta salad evenly between plates and top with the cooked salmon fillet. Enjoy!