Seared Salmon with Creamy Chickpea Pasta and Asparagus

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

Seared Salmon with Creamy Chickpea Pasta and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Chickpea Pasta and Asparagus

Pan-seared wild salmon served over chickpea pasta tossed in a light lemon-garlic yogurt sauce with tender asparagus and a sprinkle of fresh dill.

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NUTRITION

479kcal
Protein
42.6g
Fat
22.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1.5 oz Chickpea Pasta

1 cup Asparagus

2 tbsp Non-fat Greek Yogurt

0.5 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook chickpea pasta according to package directions until al dente.

  • 2

    While pasta cooks, season salmon with salt and pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and sear salmon for 4-5 minutes per side until golden.

  • 4

    Remove salmon and in the same pan, sauté minced garlic and trimmed asparagus spears for 3-4 minutes until bright green.

  • 5

    In a small bowl, whisk together Greek yogurt, lemon juice, and a splash of pasta water to create a creamy sauce.

  • 6

    Drain pasta and toss with the yogurt sauce and asparagus.

  • 7

    Serve the seared salmon over the creamy pasta bed and garnish with fresh dill.

Seared Salmon with Creamy Chickpea Pasta and Asparagus

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

Seared Salmon with Creamy Chickpea Pasta and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Chickpea Pasta and Asparagus

Pan-seared wild salmon served over chickpea pasta tossed in a light lemon-garlic yogurt sauce with tender asparagus and a sprinkle of fresh dill.

NUTRITION

479kcal
Protein
42.6g
Fat
22.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1.5 oz Chickpea Pasta

1 cup Asparagus

2 tbsp Non-fat Greek Yogurt

0.5 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook chickpea pasta according to package directions until al dente.

  • 2

    While pasta cooks, season salmon with salt and pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and sear salmon for 4-5 minutes per side until golden.

  • 4

    Remove salmon and in the same pan, sauté minced garlic and trimmed asparagus spears for 3-4 minutes until bright green.

  • 5

    In a small bowl, whisk together Greek yogurt, lemon juice, and a splash of pasta water to create a creamy sauce.

  • 6

    Drain pasta and toss with the yogurt sauce and asparagus.

  • 7

    Serve the seared salmon over the creamy pasta bed and garnish with fresh dill.