Mediterranean · dinner
Seared Salmon with Chickpea Feta Salad
Fish is still fresh on night two, and the crunchy chickpea salad shares lemon, parsley and cucumber with the rest of the week.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $19
Ingredients
For 2 servings
Seafood
- salmon fillet12 oz
Cans & jars
- chickpeas1 can
Produce
- cucumber1 piece
- red onion½ piece
- parsley½ bunch
- lemon1 piece
Dairy & eggs
- feta cheese4 oz
Pantry & grains
- olive oil3 tbsp
Spices
- dried oregano1 tsp
- salt¾ tsp
- black pepper¼ tsp
Method
- 1
Drain and rinse the chickpeas, then pat very dry. Thinly slice the red onion and dice the cucumber. Roughly chop the parsley.
- 2
Season the salmon on both sides with oregano, 1/2 tsp salt and pepper.
- 3
Heat 1 tbsp oil in a nonstick skillet over medium-high. Cook the salmon skin-side down 5 minutes, until the skin is crisp. Flip and cook 2 to 3 minutes, until it flakes at the thickest part. Move to plates.
- 4
In the same skillet over medium-high heat, cook the chickpeas for 5 minutes, shaking now and then, until lightly crisp at the edges.
- 5
Toss the warm chickpeas with the cucumber, onion, crumbled feta, parsley, the juice of the lemon, 2 tbsp oil and the remaining salt.
- 6
Serve the salmon over or beside the salad.
Kitchen note
Soak the sliced red onion in cold water for 5 minutes to mellow its bite.Approximate per serving: 620 calories, 46g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
Put this in your week
Plan four more dinners around it, scaled to your household, with one grocery list.
Plan my week
