Seared Salmon with Creamy Chickpea Mash and Roasted Asparagus

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

Seared Salmon with Creamy Chickpea Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Chickpea Mash and Roasted Asparagus

Pan-seared salmon served over a velvety lemon-garlic chickpea mash with tender roasted asparagus, finished with a bright and zesty squeeze of lemon.

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NUTRITION

596kcal
Protein
40.7g
Fat
35.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.4 cup Chickpeas, canned

1 cup Asparagus

1 tablespoon Olive Oil

1 tablespoon Greek Yogurt, non-fat

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F and toss the asparagus with half of the olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 3

    While the asparagus roasts, mash the chickpeas in a small bowl with the Greek yogurt, minced garlic, and half of the lemon juice until creamy.

  • 4

    Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 5

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

  • 6

    Plate the creamy chickpea mash, top with the seared salmon, and serve alongside the roasted asparagus with a final drizzle of lemon juice.

Seared Salmon with Creamy Chickpea Mash and Roasted Asparagus

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

Seared Salmon with Creamy Chickpea Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Chickpea Mash and Roasted Asparagus

Pan-seared salmon served over a velvety lemon-garlic chickpea mash with tender roasted asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

596kcal
Protein
40.7g
Fat
35.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.4 cup Chickpeas, canned

1 cup Asparagus

1 tablespoon Olive Oil

1 tablespoon Greek Yogurt, non-fat

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F and toss the asparagus with half of the olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 3

    While the asparagus roasts, mash the chickpeas in a small bowl with the Greek yogurt, minced garlic, and half of the lemon juice until creamy.

  • 4

    Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 5

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

  • 6

    Plate the creamy chickpea mash, top with the seared salmon, and serve alongside the roasted asparagus with a final drizzle of lemon juice.