Crispy Chickpea and Roasted Vegetable Bowl with Seared Salmon

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

Crispy Chickpea and Roasted Vegetable Bowl with Seared Salmon

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Seared Salmon

Pan-seared salmon served over roasted zucchini and peppers with crunchy chickpeas, finished with a squeeze of zesty lemon.

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NUTRITION

358kcal
Protein
26.2g
Fat
19.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Salmon Fillet

1/4 cup Canned Chickpeas, rinsed

1 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1 teaspoon Extra Virgin Olive Oil

1 cup Fresh Spinach

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the chickpeas, diced zucchini, and bell peppers with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables and chickpeas on the baking sheet and roast for 15-20 minutes until the chickpeas are golden and crunchy.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until cooked through and flaky.

  • 6

    Place the fresh spinach in a bowl and top with the roasted vegetable and chickpea mixture.

  • 7

    Place the seared salmon on top and drizzle with fresh lemon juice before serving.

Crispy Chickpea and Roasted Vegetable Bowl with Seared Salmon

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

Crispy Chickpea and Roasted Vegetable Bowl with Seared Salmon

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Seared Salmon

Pan-seared salmon served over roasted zucchini and peppers with crunchy chickpeas, finished with a squeeze of zesty lemon.

NUTRITION

358kcal
Protein
26.2g
Fat
19.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Salmon Fillet

1/4 cup Canned Chickpeas, rinsed

1 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1 teaspoon Extra Virgin Olive Oil

1 cup Fresh Spinach

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the chickpeas, diced zucchini, and bell peppers with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables and chickpeas on the baking sheet and roast for 15-20 minutes until the chickpeas are golden and crunchy.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until cooked through and flaky.

  • 6

    Place the fresh spinach in a bowl and top with the roasted vegetable and chickpea mixture.

  • 7

    Place the seared salmon on top and drizzle with fresh lemon juice before serving.