YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Lemon Herb Chickpeas
Pan-seared salmon and roasted broccoli served with lemon-herb chickpeas and a sprinkle of fragrant dill.
INGREDIENTS
5.3 ounces Salmon Fillet
0.35 cup Canned Chickpeas
1.5 cups Broccoli Florets
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Fresh Dill
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and chickpeas with half of the olive oil, salt, pepper, and a pinch of garlic powder.
Spread the mixture in a single layer on the baking sheet and roast for 15-20 minutes until the broccoli is tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Plate the salmon alongside the roasted broccoli and chickpeas.
Drizzle with fresh lemon juice and garnish with a generous sprinkle of fragrant dill.