Salmon Bowl With Red Chard and Garbanzo Beans

Grilled Salmon Bowl With Jasmine Rice, Red Chard, and Garbanzo Beans

This delightful one-bowl dinner will bring oohs and ahs to your table.

• 12 ounces salmon (fillets)
• 2 tsp olive oil (extra virgin, divided )
• 1 cup jasmine rice
• 2 cups water
• 8 ounces chard (red)
• 2 cloves garlic (minced)
• 8 ounces garbanzo beans (cooked and drained or canned and drained)
• 2 cups cherry tomatoes
• 1 pinch sea salt
• 2 tsp Italian seasoning

1. Cut the salmon into four fillets. Season with salt. Heat a nonstick or iron skillet with a little olive oil. Sear the fish skin side down. Add the tomatoes and garbanzo beans and place in a 400-degree oven. Roast all for 20 minutes or until the fish is done. Turn the fish halfway through. Remove from the oven. Season all with the Italian seasoning.

2. Cook 1 cup of rice with 2 cups of water over medium heat (covered) or in a rice cooker.

3. Make the chard. Rinse the leaves in water. Cut the stems off and slice them. Slice the leaves into 1" strips. Mince the garlic. Saute the garlic in 1 tsp olive oil in a large nonstick wok or pan. Add the stems and saute briefly. Add the leaves and cover with a lid. Toss every minute. Cook for just a few minutes until the leaves are wilted.

4. Divide the rice between four bowls. Top each with salmon, tomatoes, garbanzo beans, and chard. Optional garnish: lemon wedge.

Fish, Seafood

American

meal prep