Herb-Crusted Salmon with Creamy Spinach Chickpea Penne

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Salmon with Creamy Spinach Chickpea Penne

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Creamy Spinach Chickpea Penne

Savor a vibrant plate featuring a beautifully herb-crusted salmon paired with a hearty, creamy spinach and chickpea penne. This dish marries the robust flavors of fresh herbs with the creaminess of Greek yogurt, creating an artful blend of textures and tastes that is as nutritious as it is satisfying.

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NUTRITION

455kcal
Protein
39.4g
Fat
21.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 cup cooked Chickpea Penne Pasta

1 cup Baby Spinach

0.25 cup cooked Chickpeas

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the salmon dry and brush lightly with olive oil. Sprinkle with mixed dried herbs, salt, and pepper to form a crust.

  • 3

    Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.

  • 4

    Meanwhile, cook the chickpea penne pasta according to package instructions until al dente.

  • 5

    In a small saucepan over low heat, lightly warm the chickpeas with a pinch of salt and set aside.

  • 6

    In a mixing bowl, combine the baby spinach with nonfat Greek yogurt to make a creamy base. Add a little salt and pepper if desired.

  • 7

    Toss the cooked pasta with the warmed chickpeas and spinach-yogurt mixture until evenly coated.

  • 8

    Plate the creamy spinach chickpea penne and top with the herb-crusted salmon.

  • 9

    Serve immediately and enjoy your balanced, nutritious meal.

Herb-Crusted Salmon with Creamy Spinach Chickpea Penne

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Salmon with Creamy Spinach Chickpea Penne

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Creamy Spinach Chickpea Penne

Savor a vibrant plate featuring a beautifully herb-crusted salmon paired with a hearty, creamy spinach and chickpea penne. This dish marries the robust flavors of fresh herbs with the creaminess of Greek yogurt, creating an artful blend of textures and tastes that is as nutritious as it is satisfying.

NUTRITION

455kcal
Protein
39.4g
Fat
21.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 cup cooked Chickpea Penne Pasta

1 cup Baby Spinach

0.25 cup cooked Chickpeas

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the salmon dry and brush lightly with olive oil. Sprinkle with mixed dried herbs, salt, and pepper to form a crust.

  • 3

    Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.

  • 4

    Meanwhile, cook the chickpea penne pasta according to package instructions until al dente.

  • 5

    In a small saucepan over low heat, lightly warm the chickpeas with a pinch of salt and set aside.

  • 6

    In a mixing bowl, combine the baby spinach with nonfat Greek yogurt to make a creamy base. Add a little salt and pepper if desired.

  • 7

    Toss the cooked pasta with the warmed chickpeas and spinach-yogurt mixture until evenly coated.

  • 8

    Plate the creamy spinach chickpea penne and top with the herb-crusted salmon.

  • 9

    Serve immediately and enjoy your balanced, nutritious meal.