I love this recipe because it contains four all-star ingredients that can help ease anxiety and stress: oranges, chamomile tea, salmon and chickpeas. Plus, it's a complete meal that's filling, delicious and packed with protein, fiber and heart-healthy fats. Aside from the medicinal health perks, my kids (and Ian, my husband!) devour this meal — and to get get all three kiddos loving the same healthy dinner is no easy feat!
Technique Tip: When it comes to cooking salmon, the general rule of thumb is 5 to 7 minutes per 1/2 inch of thickness.
Swap Option: I used zucchini, carrots, and bell peppers in the Confetti Chickpeas, but feel free to substitute with any veggies you have on hand.
- 1¼ cups fresh orange juice, divided
- 2 chamomile tea bags
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 1/2 tablespoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 4 salmon fillets (about 5-6 ounces each)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 yellow onion, diced
- 4 garlic cloves, minced or 1/2 teaspoon garlic powder
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 2 small or 1 large green zucchini, diced
- One 15-ounce can of chickpeas, drained and rinsed
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1/4 teaspoon smoky paprika
- 3/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/2 teaspoon dried red pepper flakes (optional)
For the glaze:
1. Bring 1 cup orange juice to a boil in a small saucepan over medium high heat. Add the chamomile tea bags and reduce the heat to a simmer. Remove the tea bags after 5 minutes and discard.
2. In a small bowl, mix the remaining 1/4 cup orange juice and cornstarch until the cornstarch is completely dissolved.
3. Add the mixture to the heated saucepan with orange juice.
4. Add the zest, thyme and honey to the pan.
5. Increase the heat to medium-high and cook until the sauce is thickens, stirring consistently for about 5 minutes.
6. Remove from the heat and add salt, mixing until the glaze has slightly thickened and reduced to about 1/2 cup.
For the salmon:
Preheat oven to 400°F.
Mist the salmon filets with oil spray and season with salt and pepper. Place the salmon skin-side down on a baking sheet lined with parchment paper and bake for 12-15 minutes or until desired doneness. (The general rule of thumb is 5-7 minutes per 1/2 inch of thickness.) Remove from the oven and cover to keep warm.
For the confetti chickpeas:
1. Liberally coat a large skillet with oil spray and warm over medium heat.
2. Sauté the onion until translucent, about 5 minutes.
3. Add the garlic and cook for about 30 seconds.
4. Add the bell pepper, carrots, and zucchini; mist with oil spray and cook until the veggies are just beginning to brown about 5 minutes.
5. Add the remaining ingredients and cook for 5 more minutes, stirring occasionally.
6. Season with black pepper and optional red pepper flakes.
Scoop a generous portion of chickpea "confetti" on each plate. Place a piece of salmon on top and scoop on orange chamomile glaze.