Seared Salmon with Roasted Zucchini and Chickpea Salad

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

Seared Salmon with Roasted Zucchini and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Chickpea Salad

Pan-seared salmon served with roasted zucchini and a fresh chickpea salad, finished with a squeeze of zesty lemon.

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NUTRITION

478kcal
Protein
43.7g
Fat
21g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Canned Chickpeas, rinsed

1 medium Zucchini, sliced

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced zucchini with half of the olive oil and a pinch of salt and pepper, then roast on a sheet pan for 15 minutes until tender.

  • 3

    In a small mixing bowl, combine the rinsed chickpeas with lemon juice, minced garlic, and fresh chopped parsley if desired.

  • 4

    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 to 5 minutes per side until the exterior is golden and the fish is cooked through.

  • 6

    Plate the salmon over the roasted zucchini and serve the bright chickpea salad on the side.

Seared Salmon with Roasted Zucchini and Chickpea Salad

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

Seared Salmon with Roasted Zucchini and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Chickpea Salad

Pan-seared salmon served with roasted zucchini and a fresh chickpea salad, finished with a squeeze of zesty lemon.

NUTRITION

478kcal
Protein
43.7g
Fat
21g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Canned Chickpeas, rinsed

1 medium Zucchini, sliced

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced zucchini with half of the olive oil and a pinch of salt and pepper, then roast on a sheet pan for 15 minutes until tender.

  • 3

    In a small mixing bowl, combine the rinsed chickpeas with lemon juice, minced garlic, and fresh chopped parsley if desired.

  • 4

    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 to 5 minutes per side until the exterior is golden and the fish is cooked through.

  • 6

    Plate the salmon over the roasted zucchini and serve the bright chickpea salad on the side.