Name: Crispy Chickpea and Herb-Crusted Salmon Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Atlantic Salmon Fillet; 0.5 cup Canned Chickpeas, rinsed and dried; 1 tsp Extra Virgin Olive Oil; 1 cup Baby Arugula; 2 tbsp Fresh Parsley, chopped; 1 tbsp Fresh Dill, chopped; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder

Crispy Chickpea and Herb-Crusted Salmon Bowl

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Herb-Crusted Salmon Bowl

Oven-roasted salmon topped with a vibrant herb crust, served over a bed of baby arugula and golden, crispy chickpeas.

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NUTRITION

Protein

40.8g

Fat

25.1g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

0.5 cup Canned Chickpeas, rinsed and dried

1 tsp Extra Virgin Olive Oil

1 cup Baby Arugula

2 tbsp Fresh Parsley, chopped

1 tbsp Fresh Dill, chopped

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pat the salmon fillet dry with a paper towel and season with garlic powder, salt, and black pepper.
3
Toss the chickpeas with olive oil and a pinch of salt directly on the baking sheet, spreading them out into a single layer.
4
Place the salmon on the baking sheet next to the chickpeas and press the chopped parsley and dill firmly onto the top of the fish to create a crust.
5
Roast for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork, and the chickpeas are lightly browned.
6
Place the baby arugula in a bowl and top with the roasted salmon and chickpeas.
7
Drizzle the entire bowl with fresh lemon juice before serving.