This recipe is part of the Healthy Reset Meal Plan, our 5-day program of make-ahead breakfasts, throw-‘em-together lunches, and quick dinners designed to help you cook and eat healthy while minimizing waste.
This recipe uses make-ahead ingredients—get the meal prep recipes here!
Yield: 2 servings
Total time: 30 minutes
16 oz marinated salmon
1 bunch asparagus
2–3 tablespoons olive oil, divided
2–3 cups romaine (outer leaves), chopped
1 cup arugula, or greens of choice
⅓ cup parsley, picked
2–3 cloves prepared roasted garlic
¼ cup prepared tahini dressing
2 teaspoons lemon juice
Prepared breadcrumbs, if using
2 teaspoons fresh thyme
1 cup prepared chickpeas
Salt and pepper to taste
Preheat the oven on to 425℉. Take salmon out of the fridge and place on a parchment-lined sheet pan. Allow salmon to come to room temperature (about 10 minutes).
Meanwhile, trim the woody ends off the asparagus. Cut stalks into thirds. Place on a second parchment-lined sheet pan. Drizzle with olive oil, season with salt, and toss to fully coat.
Prepare the salad by adding the chopped romaine, arugula, and parsley to a medium bowl. Set aside. To prepare the dressing, in a small bowl add about 2 to 3 roasted garlic cloves and smash with a fork. Add ¼ cup prepared tahini dressing and 2 teaspoons lemon juice and whisk well to combine. Set aside.
Place both sheet pans into the oven, roasting salmon for 7 to 10 minutes, or until it reaches your preferred doneness. Roast asparagus for 8 to 12 minutes.
If using breadcrumbs: While salmon and asparagus are in the oven, place a medium saute pan over medium heat. Add the prepared breadcrumbs to the dry pan and toast, breaking up any clumps that form. Once breadcrumbs are mostly dried, add a drizzle of olive oil to lightly but fully coat, then add the fresh thyme and a pinch of salt. Cook, stirring frequently, until nutty smelling and fully toasted, 4-6 minutes. Remove breadcrumbs from the pan and set aside.
To the same saute pan, add the prepared crispy chickpeas and increase heat to medium-high. Add a drizzle of olive oil and cook until chickpeas are warmed through.
At this point, the salmon and asparagus should be done. Add half the asparagus to the bowl of salad greens. (Store the other half of asparagus and half of the salmon in separate containers for future use.) Add the warm chickpeas to the salad bowl, drizzle with dressing, and toss to fully combine.
Serve the dressed salad evenly topped with salmon (and breadcrumbs, if using).
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