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Pan-Seared Salmon with Grain and Chickpea Salad
Pan-Seared Salmon with Grain and Chickpea Salad
A wholesome and colourful plate of crisp, pan-seared salmon served with a hearty salad of mixed grains, chickpeas, cranberries, rocket and black quinoa. A perfect balanced meal for lunch or dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Salmon fillets Skin on or off
  • 200 grams Cooked mixed grains Barley, quinoa, or your favourite mix
  • 100 grams Cooked chickpeas Drained and rinsed
  • 50 grams Dried cranberries
  • 50 grams Rocket (arugula) Fresh
  • 2 tbsp Olive oil Divided
  • 1 tbsp Lemon juice For dressing
  • Salt and pepper To taste

Equipment

  • 1 Frying pan For cooking salmon
  • 1 Mixing bowl For tossing salad

Method
 

  1. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Season salmon fillets with salt and pepper.
  2. Place salmon skin-side down (if skin on) and sear for 3–4 minutes. Flip and cook for another 2–3 minutes until cooked to your liking. Set aside.
  3. In a mixing bowl, combine cooked grains, chickpeas, dried cranberries, and rocket.
  4. Drizzle with 1 tbsp olive oil and lemon juice. Season with salt and pepper. Toss well.
  5. Plate the salmon alongside the grain and chickpea salad. Serve immediately.

Notes

  • Add pomegranate seeds or nuts for extra texture.
  • Works well with any firm fish like trout.
  • Adjust dressing to taste with more lemon or vinegar.