Seared Salmon Fillet with Crispy Chickpeas and Roasted Asparagus

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

Seared Salmon Fillet with Crispy Chickpeas and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Crispy Chickpeas and Roasted Asparagus

Pan-seared salmon served alongside oven-roasted asparagus and chickpeas, finished with a squeeze of fresh lemon and a sprinkle of smoked paprika for a perfectly crisp finish.

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NUTRITION

448kcal
Protein
44.4g
Fat
17.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Smoked Paprika

0.25 teaspoon Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the rinsed chickpeas and trimmed asparagus with olive oil, sea salt, and smoked paprika on the prepared pan.

  • 3

    Roast the vegetables for 15 to 20 minutes until the chickpeas are golden and the asparagus is tender.

  • 4

    Season the salmon fillet with a small pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden and cooked through.

  • 6

    Serve the salmon over the roasted chickpea and asparagus medley with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Crispy Chickpeas and Roasted Asparagus

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

Seared Salmon Fillet with Crispy Chickpeas and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Crispy Chickpeas and Roasted Asparagus

Pan-seared salmon served alongside oven-roasted asparagus and chickpeas, finished with a squeeze of fresh lemon and a sprinkle of smoked paprika for a perfectly crisp finish.

NUTRITION

448kcal
Protein
44.4g
Fat
17.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Smoked Paprika

0.25 teaspoon Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the rinsed chickpeas and trimmed asparagus with olive oil, sea salt, and smoked paprika on the prepared pan.

  • 3

    Roast the vegetables for 15 to 20 minutes until the chickpeas are golden and the asparagus is tender.

  • 4

    Season the salmon fillet with a small pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden and cooked through.

  • 6

    Serve the salmon over the roasted chickpea and asparagus medley with a fresh squeeze of lemon juice.