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  • 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


  • 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.

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