Seared Salmon with Roasted Zucchini and Lemon Herb 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 Lemon Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Lemon Herb Chickpeas

Pan-seared salmon fillet served with tender roasted zucchini and lemon-infused chickpeas, finished with a sprinkle of fresh parsley and a bright citrus zing.

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NUTRITION

421kcal
Protein
33.7g
Fat
21.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Canned Chickpeas, rinsed

1 medium Zucchini, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced zucchini and drained chickpeas with half of the olive oil, salt, and pepper on a rimmed baking sheet.

  • 3

    Roast the zucchini and chickpeas for 15-20 minutes until the zucchini is tender and the chickpeas are slightly crisp.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through to your preference.

  • 7

    In a small bowl, whisk together the lemon juice, minced garlic, and chopped parsley.

  • 8

    Remove the roasted vegetables from the oven and toss them immediately with the lemon-herb dressing.

  • 9

    Plate the salmon alongside the warm chickpea and zucchini mixture and serve immediately.

Seared Salmon with Roasted Zucchini and Lemon Herb 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 Lemon Herb Chickpeas

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Lemon Herb Chickpeas

Pan-seared salmon fillet served with tender roasted zucchini and lemon-infused chickpeas, finished with a sprinkle of fresh parsley and a bright citrus zing.

NUTRITION

421kcal
Protein
33.7g
Fat
21.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Canned Chickpeas, rinsed

1 medium Zucchini, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced zucchini and drained chickpeas with half of the olive oil, salt, and pepper on a rimmed baking sheet.

  • 3

    Roast the zucchini and chickpeas for 15-20 minutes until the zucchini is tender and the chickpeas are slightly crisp.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through to your preference.

  • 7

    In a small bowl, whisk together the lemon juice, minced garlic, and chopped parsley.

  • 8

    Remove the roasted vegetables from the oven and toss them immediately with the lemon-herb dressing.

  • 9

    Plate the salmon alongside the warm chickpea and zucchini mixture and serve immediately.