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Roasted Salmon with Spiced-up Chickpeas
Salmon is a good option for pregnant mums with a taste for the underwater cuisine, thanks to its high content of omega-3 fatty acids. Pair that with the folic acids in chickpeas, and you get a perfect pregnancy dish!
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Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course
Mains
Cuisine
Western
Servings
2
people
Calories
486
kcal
Ingredients
1x
2x
3x
300
g
salmon
200
g
chickpeas
boiled
1
zucchini
chopped
1
capsicum
chopped
1
tomato
chopped
1
carrot
grated
½
cup
spinach
chopped
3
tbsp
lemon juice
1
tsp
cumin powder
1
shallot
finely chopped
chives
for garnishing
½
tbsp
oil
Instructions
Heat the oil in a pan, and sauté all the vegetables together until fragrant. Set aside.
Next, season the salmon with some lemon juice, and roast it on a baking sheet for 15 minutes at 180°C.
Add the boiled chickpeas and a sprinkle of cumin powder. Cook them for 5 minutes.
Pour the sautéed vegetable mix on a flat bowl, and place the roasted salmon on top of it.
Squeeze some lemon juice on top to your preference, and a sprinkle of coriander leaves (if preferred). Serve hot.
Nutrition
Serving:
1
g
Calories:
486
kcal
Carbohydrates:
44
g
Protein:
42
g
Fat:
17
g
Saturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
83
mg
Sodium:
117
mg
Potassium:
1775
mg
Fiber:
12
g
Sugar:
14
g
Vitamin A:
8471
IU
Vitamin C:
117
mg
Calcium:
126
mg
Iron:
6
mg
Keyword
Pregnant
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