Balanced Meal Plate Recipe

Preparation

1. Begin by preheating your oven to 400°F (200°C) for the chickpeas. Rinse and drain the chickpeas, then toss them with olive oil and your choice of spices. Spread out on a baking sheet and roast for 20-25 minutes until crispy on the outside. 2. While the chickpeas are roasting, season the salmon fillet with salt, pepper, paprika, and a drizzle of olive oil. Place it skin-side down on a separate baking sheet and bake at the same temperature alongside the chickpeas for about 12-15 minutes, depending on the thickness, until the salmon is cooked through and flakes easily with a fork. 3. Meanwhile, hard boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, cover with a lid, turn off the heat and let sit for 9-12 minutes. Then, cool in ice water, peel, and set aside. 4. For the sautéed zucchini and mushrooms, heat a pan over medium heat. Add a tablespoon of olive oil followed by sliced zucchinis and mushrooms. Season with salt and pepper to taste. Sauté for 5-7 minutes until tender but still slightly crisp. 5. Assemble the meal plate by arranging the salmon, halved boiled eggs, roasted chickpeas, sautéed zucchini, and mushrooms attractively. Garnish the salmon with a slice of lemon.