Tender roasted salmon tops hearty farro, chickpeas and golden zucchini with fresh peppery arugula.

Ingredients

• 8 oz salmon (8 × 1 oz = 8 protein portions)
• 1 cup cooked farro (2 × 1/2 cup = 2 cereals & tubers portions)
• 1/2 cup cooked chickpeas (1 legume portion)
• 1/2 cup zucchini, sliced (1 vegetable portion)
• 1 cup arugula (1 vegetable portion)
• 2 tsp avocado oil (2 × 1 tsp = 2 fat portions)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried dill

Steps

1. 1Heat the oven to 200°C and line a baking tray with parchment.
2. 2Place salmon and zucchini on the tray, coat with all the avocado oil, and season with salt, pepper and dill.
3. 3Roast for 12–15 minutes, until the salmon reaches 63°C inside and the zucchini is tender.
4. 4Warm the cooked farro and chickpeas together in a covered microwave-safe bowl until steaming.
5. 5Place arugula in a serving bowl, add the farro and chickpeas, and top with zucchini and salmon.