Ingredients:
- 1 lb wild caught salmon
- 2 sliced zucchini
- 2 cups artichoke
- 2 cups soaked chickpeas
- 1/2 cup parsley
- 1/2 cup kalamata olives
- 1 tsp olive oil
- 1 tbl garlic
- fresh lemon
Instructions:
- Soak chicpeas for 8 hours in water + 2 tbl apple cider vinegar or use bpa free organic chickpeas.
- Add 1/4 cup water to frying pan, bring to boil, add salmon with skin down. Steam for 5-7 minutes, drain water, drizzle lemon and season with salt, pepper.
- In another frying pan, add olive oil and garlic. Quickly saute, add zucchini and saute for 3 minutes, add chickpeas, artichokes, kalamata olives, Season with salt, pepper in needed.
- Enjoy plated with salmon.