6 oz salmon fillet (170 g), 6 fillets, skin on, patted dry
2 tablespoons canola oil
Smoky Squash Salad
15 oz chickpeas (425 g), 2 cans, drained, rinsed and dried
½ cup olive oil (120 mL), divided
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 teaspoon black pepper, plus more to taste
1 tablespoon ground cumin
1 teaspoon salt, plus more to taste
½ teaspoon cayenne
¼ teaspoon cinnamon
1 butternut squash, peeled and cubed
3 sweet potatoes, peeled and cubed
½ cup tahini (120 mL)
¼ cup maple syrup (85 g)
3 cloves garlic, finely minced
½ cup lemon juice (120 mL)
1 lb kale (455 g), stemmed and sliced
2 cups barley (400 g), cooked
2 shallots, thinly sliced
½ cup chopped pecans (60 g), toasted
Nutrition Info
Calories 507
Fat 22g
Carbs 67g
Fiber 14g
Sugar 15g
Protein 14g
How to Make It
1. Step
Preheat the oven to 425°F (220°C).
2. Step
In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
3. Step
Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
4. Step
In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
5. Step
Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
6. Step
Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
7. Step
In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
8. Step
In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
9. Step
Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
10. Step
Arrange the salad on a platter and top with the seared salmon.
