YOUR SOLIN GENERATED RECIPE
Grilled Salmon Salad with Chickpeas and Leafy Greens
Grilled wild salmon and protein-rich chickpeas served over a bed of fresh baby spinach, finished with a jammy soft-boiled egg and zesty lemon dressing.
INGREDIENTS
4 ounces Salmon Fillet
1/3 cup Chickpeas, rinsed
1 Large Egg
2 cups Baby Spinach
1 teaspoon Extra Virgin Olive Oil
1/2 cup sliced Cucumber
1 tablespoon Lemon Juice
PREPARATION
Bring a small pot of water to a boil, carefully lower the egg into the water and cook for 7 minutes for a jammy yolk, then immediately transfer to an ice bath.
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat a grill pan or outdoor grill over medium-high heat and cook the salmon for 4-5 minutes per side until just opaque and flaky.
In a small bowl, whisk together the olive oil, lemon juice, and a pinch of lemon zest to create the dressing.
Place the baby spinach, sliced cucumbers, and chickpeas in a large bowl and toss gently with half of the dressing.
Top the greens with the grilled salmon fillet.
Peel the egg, slice it in half, and place it on the salad.
Drizzle the remaining dressing over the salmon and egg before serving.