Broiled Honey Salmon with Chipotle-Lime Baby Broccoli & Garbanzos
Prep: 15 minutes
Broil: 33 minutes • Serves: 4
2 whole skin-on Market 32 salmon fillets (about 2-1/2 pounds each)
1/4 cup PICS honey
1-1/4 teaspoons PICS salt
1/2 teaspoon PICS ground black pepper
2 bunches baby broccoli, ends trimmed, thicker florets halved lengthwise (about 2 pounds)
1/2 cup drained and rinsed PICS garbanzo beans
1 tablespoon PICS fresh lime juice
1 tablespoon PICS olive oil
1/4 teaspoon chipotle powder
1.Place oven rack about 6 inches from broiler; preheat broiler to low. Line 2 rimmed baking pans with aluminum foil; spray with cooking spray. Place salmon fillets, skin side down, on 1 prepared pan.
2.In small microwave-safe bowl, heat honey in microwave oven on high 20 seconds or until melted; brush over salmon. Sprinkle salmon with 1 teaspoon salt and pepper; broil 23 minutes or until internal temperature reaches 145°. Makes 2 salmon fillets.
3.In large bowl, toss broccoli, beans, lime juice, oil, chipotle powder and remaining 1/4 teaspoon salt; spread on remaining prepared pan and broil 10 minutes or until vegetables are tender. Makes about 3 cups vegetable mixture.
4.Cut 1 salmon fillet crosswise into 4 pieces; serve with vegetable mixture.
5.Slightly cool remaining salmon fillet and remove skin; wrap in foil and refrigerate up to 3 days. Use leftover salmon in the Honey-Tamari Salmon Stir-Fry recipe.
Approximate nutritional values per serving (4 ounces salmon, 3/4 cup vegetable mixture):
347 Calories, 14g Fat (2g Saturated), 90mg Cholesterol, 448mg Sodium,
18g Carbohydrates, 6g Fiber, 6g Sugars, 4g Added Sugars, 37g Protein