YOUR SOLIN GENERATED RECIPE
Herb-Roasted Salmon Salad with Fresh Greens
Savor this vibrant salad featuring herb-roasted salmon paired with a medley of fresh greens, crisp cucumber, and sweet cherry tomatoes, accented by protein-packed chickpeas and a bright lemon-olive oil dressing. Enjoy a balanced dish that’s as visually appealing as it is nourishing.
INGREDIENTS
4 ounces Salmon Fillet
1/2 cup Chickpeas, cooked
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber Slices
1 teaspoon Olive Oil
1 teaspoon Lemon Juice
Mixed Herbs to taste
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Place the salmon fillet on a baking tray lined with parchment paper. Drizzle a small amount of olive oil over the salmon and season with mixed herbs, salt, and pepper.
Roast the salmon in the oven for 12-15 minutes, or until it flakes easily with a fork.
While the salmon is roasting, prepare the salad by combining the mixed greens, cherry tomatoes, cucumber slices, and chickpeas in a large bowl.
In a small bowl, whisk together lemon juice, the teaspoon of olive oil reserved for dressing, salt, and pepper to make a light vinaigrette.
Once the salmon is done, let it rest for a couple of minutes and then flake it into large pieces.
Top the salad with the roasted salmon and drizzle with the lemon vinaigrette.
Toss gently to combine the flavors and serve immediately.