Seared Salmon Fillet with Roasted Asparagus and Chickpea Salad

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

Seared Salmon Fillet with Roasted Asparagus and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Chickpea Salad

Pan-seared salmon fillet served with tender roasted asparagus and a zesty chickpea salad, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

386kcal
Protein
43.2g
Fat
14.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon Fillet

1 cup fresh Asparagus spears

1/3 cup canned Chickpeas, rinsed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.

  • 4

    In a small bowl, combine the rinsed chickpeas with the lemon juice and fresh herbs like parsley or dill if desired.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the pan.

  • 7

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Plate the seared salmon alongside the roasted asparagus and the bright chickpea salad.

Seared Salmon Fillet with Roasted Asparagus and Chickpea Salad

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

Seared Salmon Fillet with Roasted Asparagus and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Chickpea Salad

Pan-seared salmon fillet served with tender roasted asparagus and a zesty chickpea salad, finished with a squeeze of bright lemon.

NUTRITION

386kcal
Protein
43.2g
Fat
14.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon Fillet

1 cup fresh Asparagus spears

1/3 cup canned Chickpeas, rinsed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.

  • 4

    In a small bowl, combine the rinsed chickpeas with the lemon juice and fresh herbs like parsley or dill if desired.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the pan.

  • 7

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Plate the seared salmon alongside the roasted asparagus and the bright chickpea salad.