Seared Salmon with Roasted Zucchini and Chickpeas

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

Seared Salmon with Roasted Zucchini and Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Chickpeas

Savor a Mediterranean-inspired dinner featuring lightly seared salmon paired with roasted zucchini and hearty chickpeas, all accented with lemon, garlic, and fresh herbs. This plate balances flaky, tender salmon with the warmth of roasted vegetables to create a delicious and satisfying meal.

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NUTRITION

525kcal
Protein
43.8g
Fat
21.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Zucchini

0.75 cup Chickpeas (drained if canned)

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini into rounds or half-moons. In a bowl, toss the zucchini with half of the olive oil, one minced garlic clove, dried oregano, salt, and pepper.

  • 3

    Spread the zucchini evenly on a baking sheet and roast for 15-20 minutes, until tender and slightly golden.

  • 4

    Meanwhile, rinse and drain the chickpeas if using canned. In a separate small bowl, combine the chickpeas with a drizzle of olive oil, the remaining minced garlic, a pinch of salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Pat the salmon dry with a paper towel and season with salt and pepper.

  • 6

    Sear the salmon, skin-side down first if applicable, for about 3-4 minutes on each side or until it reaches your desired doneness.

  • 7

    Meanwhile, toss the chickpeas into the skillet for 2 minutes to warm and lightly crisp them.

  • 8

    Drizzle lemon juice over the seared salmon and stir the chickpeas gently to combine the flavors.

  • 9

    Plate the salmon alongside the roasted zucchini and chickpeas, and serve warm for a satisfying Mediterranean dinner.

Seared Salmon with Roasted Zucchini and Chickpeas

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

Seared Salmon with Roasted Zucchini and Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Chickpeas

Savor a Mediterranean-inspired dinner featuring lightly seared salmon paired with roasted zucchini and hearty chickpeas, all accented with lemon, garlic, and fresh herbs. This plate balances flaky, tender salmon with the warmth of roasted vegetables to create a delicious and satisfying meal.

NUTRITION

525kcal
Protein
43.8g
Fat
21.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Zucchini

0.75 cup Chickpeas (drained if canned)

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini into rounds or half-moons. In a bowl, toss the zucchini with half of the olive oil, one minced garlic clove, dried oregano, salt, and pepper.

  • 3

    Spread the zucchini evenly on a baking sheet and roast for 15-20 minutes, until tender and slightly golden.

  • 4

    Meanwhile, rinse and drain the chickpeas if using canned. In a separate small bowl, combine the chickpeas with a drizzle of olive oil, the remaining minced garlic, a pinch of salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Pat the salmon dry with a paper towel and season with salt and pepper.

  • 6

    Sear the salmon, skin-side down first if applicable, for about 3-4 minutes on each side or until it reaches your desired doneness.

  • 7

    Meanwhile, toss the chickpeas into the skillet for 2 minutes to warm and lightly crisp them.

  • 8

    Drizzle lemon juice over the seared salmon and stir the chickpeas gently to combine the flavors.

  • 9

    Plate the salmon alongside the roasted zucchini and chickpeas, and serve warm for a satisfying Mediterranean dinner.