Salmon Bowl With Red Chard and Garbanzo Beans

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

This delightful one-bowl dinner will bring oohs and ahs to your table.
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Fish, Seafood
Cuisine: American
Keyword: meal prep
Servings: 4
Calories: 306kcal
Author: Judy Doherty

Ingredients

  • 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

Instructions

  • 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.
  • Cook 1 cup of rice with 2 cups of water over medium heat (covered) or in a rice cooker.
  • 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.
  • Divide the rice between four bowls. Top each with salmon, tomatoes, garbanzo beans, and chard. Optional garnish: lemon wedge.

Nutrition

Serving: 1bowl | Calories: 306kcal | Carbohydrates: 25g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 318mg | Sodium: 263mg | Potassium: 505mg | Fiber: 4g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 29mg | Calcium: 78mg | Iron: 2mg
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