Name: Seared Salmon with Herbed Rice and Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Wild Atlantic Salmon; 1/4 cup Canned Chickpeas; 1/3 cup Cooked Brown Rice; 2 tsp Olive Oil; 1/2 cup Sliced Cucumber; 1 tbsp Fresh Dill; 1 tbsp Lemon Juice

Seared Salmon with Herbed Rice and Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Rice and Roasted Chickpeas

Pan-seared salmon fillet served over zesty herbed brown rice and crunchy roasted chickpeas, finished with a cooling cucumber-dill salad.

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NUTRITION

Protein

48g

Fat

23.4g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

1/4 cup Canned Chickpeas

1/3 cup Cooked Brown Rice

2 tsp Olive Oil

1/2 cup Sliced Cucumber

1 tbsp Fresh Dill

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Pat the chickpeas dry with a paper towel, toss with 1 teaspoon of olive oil and a pinch of salt, then roast for 20 minutes until they are golden and crunchy.
3
While the chickpeas roast, combine the cooked brown rice with finely chopped fresh dill and half of the lemon juice.
4
Season the salmon fillet generously with sea salt and black pepper.
5
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is perfectly crisp.
7
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.
8
Toss the sliced cucumber with the remaining lemon juice and any leftover herbs.
9
Serve the seared salmon over the herbed rice, garnished with the roasted chickpeas and the refreshing cucumber salad on the side.