Salmon and Chickpea Salad



1 (6-ounce) salmon fillet

2 tsps extra-virgin olive oil


1 head of romaine lettuce

10 cherry tomatoes, halved

1 (15 ounce) can chickpeas

1 fennel bulb, stalk removed, halved, and thinly sliced

1/4cup extra-virgin olive oil

1 lemon, juiced

2 tsps honey

1 tsp ground cumin


1. Place a grill pan over medium-high heat. Brush both sides of the salmon with olive oil.
2. Grill until cooked through, about 4 minutes per side.
3. Let the fish rest for a few minutes then cut into 1-inch cubes.
4. In a large bowl combine romaine lettuce, tomatoes, chickpeas, and fennel.
5. In a small bowl mix together the olive oil, lemon juice, honey,and cumin.
6. Drizzle the olive oil mixture over the salad and toss to combine.
7. Top with fish and serve.

Serving Suggestions: