Salmon and Grains Salad Bowl
- 4 ounces salmon
- 2 tablespoons paprika, divided
- Salt and pepper, to taste
- 15 ounces chickpeas
- 2 tablespoons olive oil
- 2 ounces sweet butter lettuce
- 1 cup red quinoa, cooked
- 6 ounces cherry tomatoes
- 2 tablespoons ranch dressing
Preheat oven to 350 degrees. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 degrees 30–40 minutes.
Add lettuce to bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.