Chili Lime Salmon with Chickpea Broccoli Rice
EBT-Friendly: 92% of ingredients
Made by Marlena
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Assembly Time: 30 minutes
This balanced salmon dinner combines lean protein, fiber-rich chickpeas, vegetables, and healthy fats into one satisfying meal. The chili lime salmon pairs perfectly with savory chickpea broccoli rice and a fresh cucumber tomato salad.
Ingredients:
For Chili Lime Salmon
- 1 5-6 oz salmon filet
- 1 tsp chili lime seasoning
- 1 tsp olive oil
For the Chickpea Broccoli Rice
- 1 tbsp olive oil
- 1 tbsp onion (chopped)
- 1 clove garlic (minced)
- 1/2 cup chickpeas (drained and rinsed)
- 1/2 cup broccoli (chopped)
- 3/4 cup white rice (cooked)
- salt (to taste)
- black pepper (to taste)
For the Cucumber Tomato Salad
- 12 cucumber (diced)
- 1 tomato (diced)
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp hemp hearts
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat the oven to 425°F.
- Season the salmon with chili lime seasoning and a drizzle of olive oil. Bake for 12 minutes or until cooked through.
- Heat olive oil in a skillet. Sauté the onion and garlic until tender and fragrant.
- Add the chickpeas and cook for 3–4 minutes.
- Stir in the broccoli and cook until tender.
- Add the cooked rice and stir until heated through. Season with salt and black pepper.
- In a bowl, toss the cucumber and tomatoes with red wine vinegar, olive oil, salt, and black pepper.
- Top the salad with hemp hearts.
- Serve the salmon alongside the chickpea broccoli rice and cucumber tomato salad.
