Miso Ginger Salmon with Chickpeas & Cauliflower

Ingredients

• 2 salmon fillets (about 150 g each)
• 1 can (400 g) chickpeas, drained and rinsed
• Half a cauliflower, cut into florets
• 1 tbsp white miso paste
• 1 tsp soy sauce or tamari
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp honey or maple syrup
• 1 tsp sesame oil
• 1 tbsp water
• 1 tbsp olive oil (for chickpeas & cauliflower)
• Salt and pepper, to taste
• 1 scallion, thinly sliced
• 1 tsp sesame seeds
• Lemon wedges, to serve

Instructions

• Preheat oven to 200 °C (390 °F)
• In a small bowl, whisk miso paste, soy sauce, ginger, garlic, honey, sesame oil and water until smooth
• Pat salmon dry, place skin-side down on a parchment-lined baking sheet, and brush with half the glaze
• On a second sheet, toss chickpeas and cauliflower florets with olive oil, salt and pepper; spread in a single layer
• Roast chickpeas and cauliflower for 10 minutes
• After 10 minutes, add the salmon sheet to the oven; roast both trays for 10–12 minutes more, brushing salmon with remaining glaze halfway through
• To serve, divide chickpeas and cauliflower between plates, top with salmon, then sprinkle with scallion and sesame seeds
• Offer lemon wedges on the side

Notes

• Marinate salmon up to 30 minutes ahead for deeper flavor
• Roasting chickpeas and cauliflower together saves time and adds extra fiber
• This low-glycemic meal balances protein, healthy fats and vegetables for steady energy

Nutrition (per serving)

• Calories: ~550 kcal
• Protein: 34 g
• Carbs: 32 g (Fiber: 10 g)
• Fat: 28 g