YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Chickpea Pasta
Savor the delightful harmony of perfectly seared salmon paired with a creamy, protein-packed chickpea pasta. This dish melds the rich, savory flavor of salmon with a velvety sauce made from nonfat Greek yogurt, garlic, and a hint of lemon, accented by fresh spinach and a sprinkle of Parmesan. It’s a balanced meal that’s as appealing to the palate as it is aligned with your nutritional goals.
INGREDIENTS
6 oz Salmon Fillet
2 oz dry Chickpea Pasta
1/2 cup Nonfat Greek Yogurt
1 cup fresh Spinach
1 tbsp Olive Oil
1/4 cup Grated Parmesan Cheese
2 cloves Garlic, minced
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the salmon fillet with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for an additional 3-4 minutes, or until cooked to your desired doneness. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the nonfat Greek yogurt, lemon juice, and a handful of fresh spinach to the skillet. Stir until the spinach wilts and the sauce is smooth and creamy. If needed, adjust the consistency with a small splash of pasta water.
Toss the cooked chickpea pasta in the creamy sauce until well coated. Fold in the grated Parmesan cheese and mix gently.
Plate the creamy chickpea pasta and top with the seared salmon fillet. Optionally drizzle any remaining sauce over the salmon and garnish with additional spinach or a squeeze of lemon.
Serve immediately and enjoy your balanced, protein-rich dinner.