Name: Seared Salmon Salad with Crunchy Chickpeas and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Salmon Fillet; 1/4 cup Canned Chickpeas; 1 tablespoon Tahini; 2 cups Mixed Greens; 1/2 cup Sliced Cucumber; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

Pan-seared salmon served over crisp greens with oven-roasted chickpeas and a creamy lemon-tahini dressing, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

35.8g

Fat

31.1g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

1/4 cup Canned Chickpeas

1 tablespoon Tahini

2 cups Mixed Greens

1/2 cup Sliced Cucumber

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Pat the chickpeas dry with a paper towel, toss them with 1 teaspoon of olive oil and a pinch of sea salt, then roast on a baking sheet for 20 minutes until crunchy.
3
While chickpeas roast, whisk together the tahini, lemon juice, and 1 tablespoon of warm water in a small bowl until the dressing is smooth and creamy.
4
Season the salmon fillet with a pinch of salt and black pepper.
5
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4-5 minutes per side, or until the exterior is golden and the fish is cooked to your preference.
7
Place the mixed greens and sliced cucumber in a large serving bowl.
8
Top the greens with the seared salmon and the roasted crunchy chickpeas.
9
Drizzle the lemon-tahini dressing over the top and enjoy immediately.