Seared Salmon with Roasted Chickpeas and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Chickpeas and Steamed Broccoli

Pan-seared salmon served over a bed of crispy roasted chickpeas and tender steamed broccoli, finished with a squeeze of fresh lemon and a pinch of smoky paprika.

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NUTRITION

490kcal
Protein
46g
Fat
21.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/4 cup Canned Chickpeas

1.5 cups Broccoli florets

1 tablespoon Lemon Juice

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crunchy.

  • 3

    Toss the chickpeas with the smoked paprika and a small splash of lemon juice, then spread them on a parchment-lined baking sheet.

  • 4

    Roast the chickpeas for 20-25 minutes until they are crispy.

  • 5

    While the chickpeas roast, steam the broccoli florets over boiling water for about 5-7 minutes until they are bright green and tender-crisp.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the steamed broccoli and roasted chickpeas, then drizzle everything with the remaining fresh lemon juice.

Seared Salmon with Roasted Chickpeas and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Chickpeas and Steamed Broccoli

Pan-seared salmon served over a bed of crispy roasted chickpeas and tender steamed broccoli, finished with a squeeze of fresh lemon and a pinch of smoky paprika.

NUTRITION

490kcal
Protein
46g
Fat
21.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/4 cup Canned Chickpeas

1.5 cups Broccoli florets

1 tablespoon Lemon Juice

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crunchy.

  • 3

    Toss the chickpeas with the smoked paprika and a small splash of lemon juice, then spread them on a parchment-lined baking sheet.

  • 4

    Roast the chickpeas for 20-25 minutes until they are crispy.

  • 5

    While the chickpeas roast, steam the broccoli florets over boiling water for about 5-7 minutes until they are bright green and tender-crisp.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the steamed broccoli and roasted chickpeas, then drizzle everything with the remaining fresh lemon juice.