Grilled Lemon Herb Salmon with Crunchy Chickpea Salad

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

Grilled Lemon Herb Salmon with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Salmon with Crunchy Chickpea Salad

Enjoy a bright, Mediterranean-inspired lunch featuring perfectly grilled salmon dressed with lemon and fresh herbs, paired with a refreshing, crunchy chickpea salad accented by crisp cucumbers, tomatoes, and a light nonfat Greek yogurt drizzle. This dish celebrates the natural flavors of the sea and garden while keeping your macros and calories on track.

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NUTRITION

432kcal
Protein
50.8g
Fat
15.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6.75 oz Wild Salmon Fillet

1/4 cup Canned Chickpeas, rinsed

1/4 cup Nonfat Greek Yogurt

1 cup Mixed Salad Greens

1/2 medium Cucumber, diced

1/2 cup Cherry Tomatoes, halved

1/4 small Red Onion, thinly sliced

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (parsley and dill)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Pat the salmon dry and lightly brush with a bit of lemon juice. Season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Grill the salmon for about 4-5 minutes per side until just opaque in the center. Once done, remove from the grill and let rest.

  • 4

    In a bowl, combine the rinsed chickpeas with mixed salad greens, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

  • 5

    Prepare a light dressing by whisking together the nonfat Greek yogurt, remaining lemon juice, and the rest of the chopped herbs. Season with a pinch of salt and pepper.

  • 6

    Drizzle the dressing over the salad and toss gently to combine, ensuring an even distribution.

  • 7

    Plate the grilled salmon alongside the crunchy chickpea salad. Serve immediately and enjoy the burst of fresh, vibrant flavors.

Grilled Lemon Herb Salmon with Crunchy Chickpea Salad

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

Grilled Lemon Herb Salmon with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Salmon with Crunchy Chickpea Salad

Enjoy a bright, Mediterranean-inspired lunch featuring perfectly grilled salmon dressed with lemon and fresh herbs, paired with a refreshing, crunchy chickpea salad accented by crisp cucumbers, tomatoes, and a light nonfat Greek yogurt drizzle. This dish celebrates the natural flavors of the sea and garden while keeping your macros and calories on track.

NUTRITION

432kcal
Protein
50.8g
Fat
15.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6.75 oz Wild Salmon Fillet

1/4 cup Canned Chickpeas, rinsed

1/4 cup Nonfat Greek Yogurt

1 cup Mixed Salad Greens

1/2 medium Cucumber, diced

1/2 cup Cherry Tomatoes, halved

1/4 small Red Onion, thinly sliced

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (parsley and dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Pat the salmon dry and lightly brush with a bit of lemon juice. Season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Grill the salmon for about 4-5 minutes per side until just opaque in the center. Once done, remove from the grill and let rest.

  • 4

    In a bowl, combine the rinsed chickpeas with mixed salad greens, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

  • 5

    Prepare a light dressing by whisking together the nonfat Greek yogurt, remaining lemon juice, and the rest of the chopped herbs. Season with a pinch of salt and pepper.

  • 6

    Drizzle the dressing over the salad and toss gently to combine, ensuring an even distribution.

  • 7

    Plate the grilled salmon alongside the crunchy chickpea salad. Serve immediately and enjoy the burst of fresh, vibrant flavors.