Name: Grilled Salmon Salad with Chickpeas and Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 1 large Egg; 1/4 cup Chickpeas; 2 cups Mixed Greens; 1/2 cup Cucumber; 3 medium Radishes; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Salmon Salad with Chickpeas and Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Chickpeas and Crunchy Vegetables

Flaky grilled salmon served over a bed of crisp greens with chickpeas and a jammy soft-boiled egg, finished with a bright lemon-dill vinaigrette.

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NUTRITION

Protein

46.9g

Fat

22.4g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 large Egg

1/4 cup Chickpeas

2 cups Mixed Greens

1/2 cup Cucumber

3 medium Radishes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the salmon fillet with salt, black pepper, and a pinch of dried dill.
2
Heat a grill pan or outdoor grill to medium-high heat and cook the salmon for 4-5 minutes per side until it flakes easily with a fork.
3
Bring a small pot of water to a boil, carefully lower the egg in, and cook for 7 minutes for a jammy yolk.
4
Immediately transfer the egg to an ice bath for 3 minutes, then peel and slice it in half.
5
In a large salad bowl, combine the mixed greens, rinsed chickpeas, sliced cucumber, and thinly sliced radishes.
6
Whisk together the olive oil and lemon juice in a small ramekin with a pinch of salt to create a light vinaigrette.
7
Toss the salad vegetables with the vinaigrette until evenly coated.
8
Top the salad with the grilled salmon and the soft-boiled egg halves before serving.