Crispy-Skin Salmon Recipe
- cook TIME 13 mins
- prep TIME 12 mins
- total TIME 25 mins
Ingredients (11)
- 28 oz boneless salmon filets scales removed
- 20 oz canned chickpeas rinsed and drained
- 6 oz broccoli cut into florets
- 8 oz asparagus cut in half
- 0.5 oz red onion finely diced
- 1/4 cup whole milk
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt divided
- 1/2 tbsp lemon juice
- 1/2 tsp black pepper
INSTRUCTIONS
Boil the vegetables: Bring a pot of water to a boil over high heat. Once the water is boiling, add 6 oz broccoli and 8 oz asparagus. Cook for 2 minutes.
Remove the vegetables with a spider strainer and rinse with cold water so they retain their green color.
In a nonstick pan over medium-high heat, add 1 tbsp olive oil. Once the pan is hot, put the salmon filets into the pan, skin side down. Sprinkle 1/4 tsp salt and 1/2 tsp black pepper evenly over 28 oz salmon filets.
Reduce the heat to medium-low and cook for 7 minutes to make the skin crispy. Flip and cook for another 2 minutes. Transfer to a plate and set aside.
Heat up the chickpeas: Put 20 oz rinsed chickpeas in a bowl and microwave for 2 minutes.
Purée the chickpeas: Transfer the chickpeas to a food processor and blend until smooth.
Season the mashed chickpeas: Add the remaining 1/4 tsp salt, 2 tbsp unsalted butter, 1/2 tbsp lemon juice, 1/4 cup whole milk, and 0.5 oz diced red onion to the chickpea mash. Mix well to combine.
Garnish and serve: Transfer the chickpea mash, boiled vegetables, and salmon filets to a plate. Serve immediately.
