Coriander-Crusted Salmon with Chickpea Artichoke Salad

By CorbettCook

Salmon
CALORIES (per 1/4 recipe) 410kcal; FAT 28g; CHOL 105mg; SODIUM 380mg; CARB 0g; FIBER 0g; PROTEIN 38g; VIT A 2%; VIT C 10%; CALC 2%; IRON 4%

Salad
CALORIES (per 1/4 recipe) 220kcal; FAT 19g; CHOL 0mg; SODIUM 230mg; CARB 10g; FIBER 2g; PROTEIN 3g; VIT A 15%; VIT C 10%; CALC 6%; IRON 6%

Ingredients

• Salmon Ingredients
• 3 tablespoons ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 4 fish fillets (salmon, tuna, or swordfish; 1 1/2 lb)
• 2 tablespoons olive oil
• Salad Ingredients
• 1/2 cup canned quartered artichokes, finely chopped
• 1/4 cup red onion, finely chopped
• 1 bag baby arugula leaves (4–5 oz)
• 1/2 cup canned chickpeas (garbanzos), drained and rinsed
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper

Details

Servings 4
Adapted from publix.com

Preparation

Step 1

Salmon Preparation
Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish (wash hands).
Place oil in pan, then add salmon; cook 3–4 minutes on each side or until 145°F and fish flakes easily.

May be served over Chickpea Salad (see accompanying recipe).

Salad Preparation


Prep
Chop artichokes and onion.

Combine arugula, chickpeas, onions, and artichokes.
Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.