| 10 | 25 | 275 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 1 tsp | Coconut oil |
| 1 cup | Chickpeas, canned, drained (drained and rinsed) |
| 1/2 tsp | Sea Salt |
| 1 whole lemon(s) | Lemon peel (zest) |
| 1/2 tsp | Hot pepper (chili) flakes |
| 2 tbsp | Parsley, fresh (chopped) |
| 1 tsp | Coconut oil |
| 4 fillet (100g) | Atlantic salmon,wild, boneless |
| 1/2 tsp | Salt |
| 1 whole lemon(s) | Lemon juice |
1. Preheat oven to 400F degrees.
2. In a large, oven safe nonstick or stick resistant pan melt coconut oil on medium high heat, add the chickpeas and salt and cook for 5 minutes or until the chickpeas begin to caramelize. Remove from heat, add the lemon zest, chili flakes and parsley.
3. In the same pan melt the remaining coconut oil and add the salmon - skin side down. Season with salt. Cook the salmon for 4-5 minutes on one side; add the chickpea crust evenly to all the filets, add the lemon juice and place in the oven for 7-10 minutes, depending on the thickness of your filets.
Quick Tips:
Safety
Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.
Nutritional Highlights:
Salmon
High in omega-3s important for heart, brain and hormone health.
| Fruit | 0.2 |
| Meat | 1.1 |
| Meat Alternative | 0.3 |
| Vegetables | 0.5 |
