Grilled Salmon Salad with Chickpeas and Lemon Tahini Dressing

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

Grilled Salmon Salad with Chickpeas and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Chickpeas and Lemon Tahini Dressing

Grilled salmon and chickpeas over fresh arugula, finished with a drizzle of zesty lemon tahini dressing.

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NUTRITION

402kcal
Protein
34.0g
Fat
21.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.4 cup Canned Chickpeas

2 teaspoons Tahini

2 cups Arugula

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or cast-iron skillet to medium-high heat.

  • 2

    Season the salmon fillet with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 3

    Grill the salmon for about 4 minutes per side until it is cooked through and easily flakes with a fork.

  • 4

    In a small jar, whisk the tahini and lemon juice with a tablespoon of warm water until the dressing is creamy.

  • 5

    Toss the arugula, chickpeas, halved tomatoes, and sliced cucumbers in a large bowl.

  • 6

    Place the grilled salmon on top of the salad and drizzle with the lemon tahini dressing.

Grilled Salmon Salad with Chickpeas and Lemon Tahini Dressing

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

Grilled Salmon Salad with Chickpeas and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Chickpeas and Lemon Tahini Dressing

Grilled salmon and chickpeas over fresh arugula, finished with a drizzle of zesty lemon tahini dressing.

NUTRITION

402kcal
Protein
34.0g
Fat
21.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.4 cup Canned Chickpeas

2 teaspoons Tahini

2 cups Arugula

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill or cast-iron skillet to medium-high heat.

  • 2

    Season the salmon fillet with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 3

    Grill the salmon for about 4 minutes per side until it is cooked through and easily flakes with a fork.

  • 4

    In a small jar, whisk the tahini and lemon juice with a tablespoon of warm water until the dressing is creamy.

  • 5

    Toss the arugula, chickpeas, halved tomatoes, and sliced cucumbers in a large bowl.

  • 6

    Place the grilled salmon on top of the salad and drizzle with the lemon tahini dressing.