Name: Grilled Salmon Salad with Chickpeas and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Salmon Fillet; 1/3 cup Canned Chickpeas; 2 cups Mixed Greens; 1 tbsp Extra Virgin Olive Oil; 1/2 cup sliced Cucumber; 1/2 cup halved Cherry Tomatoes; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Salmon Salad with Chickpeas and Lemon Vinaigrette

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 Lemon Vinaigrette

Grilled salmon and fiber-rich chickpeas served over a bed of fresh garden greens, all tossed in a bright lemon-dijon vinaigrette with a finishing sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

29.7g

Fat

28.1g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon Fillet

1/3 cup Canned Chickpeas

2 cups Mixed Greens

1 tbsp Extra Virgin Olive Oil

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
2
Heat a small portion of the olive oil in a grill pan or non-stick skillet over medium-high heat.
3
Place the salmon in the pan and sear for 4 to 5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4
In a small mixing bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
5
In a large salad bowl, combine the mixed greens, rinsed chickpeas, sliced cucumber, and cherry tomatoes.
6
Drizzle the vinaigrette over the salad and toss gently to ensure everything is evenly coated.
7
Place the grilled salmon fillet on top of the salad and finish with a sprinkle of flaky sea salt before serving.