Seared Salmon with Roasted Chickpeas and Garlic Broccoli

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

Seared Salmon with Roasted Chickpeas and Garlic Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Chickpeas and Garlic Broccoli

Pan-seared wild sockeye salmon served with crispy roasted chickpeas and tender garlic broccoli, finished with a squeeze of bright lemon.

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NUTRITION

440kcal
Protein
46.9g
Fat
15.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

1/2 cup Canned Chickpeas, rinsed and dried

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the dried chickpeas with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until they are golden and crispy.

  • 3

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

  • 4

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

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked to your preferred level of doneness.

  • 6

    In the final 5 minutes of roasting the chickpeas, steam the broccoli florets or sauté them in a separate pan with the minced garlic and a tablespoon of water until tender-crisp.

  • 7

    Plate the seared salmon alongside the roasted chickpeas and garlic broccoli, serving immediately with an optional lemon wedge.

Seared Salmon with Roasted Chickpeas and Garlic Broccoli

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

Seared Salmon with Roasted Chickpeas and Garlic Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Chickpeas and Garlic Broccoli

Pan-seared wild sockeye salmon served with crispy roasted chickpeas and tender garlic broccoli, finished with a squeeze of bright lemon.

NUTRITION

440kcal
Protein
46.9g
Fat
15.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

1/2 cup Canned Chickpeas, rinsed and dried

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the dried chickpeas with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until they are golden and crispy.

  • 3

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

  • 4

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

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked to your preferred level of doneness.

  • 6

    In the final 5 minutes of roasting the chickpeas, steam the broccoli florets or sauté them in a separate pan with the minced garlic and a tablespoon of water until tender-crisp.

  • 7

    Plate the seared salmon alongside the roasted chickpeas and garlic broccoli, serving immediately with an optional lemon wedge.