Ingredients:
For the Salmon:4 salmon fillets (about 6 oz each)1 tbsp olive oil1 tsp paprika1 tsp garlic powderSalt and pepper, to taste1 lemon, sliced
for garnishFor the Salad:
1 can (15 oz) chickpeas, drained and rinsed2 cups broccoli florets1 ripe avocado, diced1 cup cherry tomatoes, halved¼ red onion, thinly sliced2 tbsp olive oil1 tbsp lemon juice1 tsp Dijon mustardSalt and pepper, to tasteFresh parsley, chopped for garnish