𝗦𝗣𝗜𝗡𝗔𝗖𝗛 𝗔𝗡𝗗 𝗦𝗔𝗟𝗠𝗢𝗡 𝗦𝗔𝗟𝗔𝗗 

👉 INGREDIENTS: 

• 1 pound of Salmon filets

• 1 can of (16 oz.) Garbanzo Beans

• 1/2 cup of shredded red cabbage

• 1 medium-size carrot peeled with cut into ½ inch circles about ½ cup

• 1 ripe avocado sliced into ½ inch thick slices

• 2 tablespoons of fresh lemon juice

• 1 tablespoon of red wine vinegar

• 4 tablespoons of olive oil

• ¼ teaspoon of garlic powder

• ¼ teaspoon of cayenne pepper

• ½ teaspoon white sugar

• 2 teaspoons of salt

• 1 teaspoon of black pepper

👉 DIRECTIONS:

• Preheat your oven to 375 degrees F.

• Place shredded cabbage, 1 tablespoon of lemon juice, red wine vinegar, ½ teaspoon of salt & white sugar together in a bowl. Toss to combine and let sit at room temperature.

• Season the salmon filet with 1 tablespoon of olive oil, ½ teaspoon of salt & ½ teaspoon of black pepper. Roast at 375 degrees F until salmon is cooked through, about 15 to 17 minutes. 

• Rinse & season chickpeas with 1 tablespoon of olive oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder & ¼ teaspoon of cayenne pepper. Roast them at 375 degrees F for about 17-20 minutes. Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ½ teaspoon of salt, ½ teaspoon of pepper in a mixing bowl, and whisk for about 1-2 minutes until combined.

• Place baby Spinach & baby Arugula into a large serving bowl. Top with salmon, chickpeas, pickled cabbage, carrot, and avocado slices & drizzle with the lemon dressing you just made. (Add toppings like quail egg and cherry tomatoes are optional!) 

Bonne Appétit 🥰🥰