Name: Seared Salmon with Roasted Zucchini and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Atlantic Salmon; 0.5 cup Canned Chickpeas; 1 medium Zucchini; 1 teaspoon Olive Oil; 0.5 medium Lemon; 0.5 teaspoon Dried Oregano

Seared Salmon with Roasted Zucchini and 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 Roasted Zucchini and Chickpeas

Pan-seared salmon served over a bed of oven-roasted zucchini and crispy chickpeas, finished with a squeeze of fresh lemon and fragrant oregano.

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NUTRITION

Protein

43.7g

Fat

18.3g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.5 cup Canned Chickpeas

1 medium Zucchini

1 teaspoon Olive Oil

0.5 medium Lemon

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the zucchini into half-moons and pat the chickpeas dry with a paper towel to ensure they crisp up.
3
Toss the zucchini and chickpeas on the baking sheet with half the olive oil, dried oregano, salt, and pepper.
4
Roast for 20 minutes until the zucchini is tender and the chickpeas are slightly crispy.
5
While the vegetables roast, season the salmon fillet with a pinch of salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.
8
Plate the salmon alongside the roasted zucchini and chickpeas, then finish the entire dish with a generous squeeze of fresh lemon juice.