Pan Seared Salmon with rice, harissa stewed chickpeas, fresh arugula and lemon salad and cucumber tahini-yogurt sauce.

Stewed chickpeas:
1 can Chickpeas
1/2 a yellow onion
2 TBS Harissa spice
2 tbs water
Salt to taste
Simmer in a pot until sauce thickens and onion is translucent. Next I cooked the rice in the rice cooker with a pat of butter. Cucumber Tahini Yogurt sauce:
1 minced garlic clove
2 TBS chives
2 TBS parsley
1 TBS tahini
1 cup Greek yogurt
1 fresh lemon, juiced
2 pinches kosher salt
I blended this together then mixed in:
1/3 cup seeded cucumber Butter Basted Salmon:
Salmon
1 pat butter
Salt
I generously salted my salmon on both sides. Next, it was seared flesh side down. I flipped it to its skin side after 4 minutes. Cooked for 1 more minute. The final minute I glazed the fish with a pat of butter. Arugula Salad:
Arugula
1/2 lemon, juiced
Salt
Toss together and use as garnish. Plated like this: 1/2 bottom of the bowl rice, 1/2 chickpeas. Salmon went on next. Added arugula for height. Topped salmon with quenelle of yogurt sauce. Garnished with scallion. Enjoy!