Seared Salmon with Roasted Vegetables and Chickpea Pasta

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

Seared Salmon with Roasted Vegetables and Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Chickpea Pasta

Pan-seared salmon served over protein-rich chickpea pasta and roasted zucchini and peppers, finished with a squeeze of bright lemon and toasted garlic.

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NUTRITION

448kcal
Protein
36.1g
Fat
21.5g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1.5 ounces dry Chickpea Pasta

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and bring a medium pot of salted water to a boil.

  • 2

    Toss the diced zucchini and red bell pepper with half of the olive oil and a pinch of salt, then spread on a baking sheet and roast for 15 minutes.

  • 3

    Cook the chickpea pasta in the boiling water according to package directions, usually about 7-9 minutes, then drain and set aside.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    In the same pasta pot, combine the cooked pasta, roasted vegetables, minced garlic, and lemon juice, tossing gently over low heat for 1 minute.

  • 7

    Plate the vegetable pasta and top with the seared salmon fillet.

Seared Salmon with Roasted Vegetables and Chickpea Pasta

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

Seared Salmon with Roasted Vegetables and Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Chickpea Pasta

Pan-seared salmon served over protein-rich chickpea pasta and roasted zucchini and peppers, finished with a squeeze of bright lemon and toasted garlic.

NUTRITION

448kcal
Protein
36.1g
Fat
21.5g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1.5 ounces dry Chickpea Pasta

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove minced Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and bring a medium pot of salted water to a boil.

  • 2

    Toss the diced zucchini and red bell pepper with half of the olive oil and a pinch of salt, then spread on a baking sheet and roast for 15 minutes.

  • 3

    Cook the chickpea pasta in the boiling water according to package directions, usually about 7-9 minutes, then drain and set aside.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    In the same pasta pot, combine the cooked pasta, roasted vegetables, minced garlic, and lemon juice, tossing gently over low heat for 1 minute.

  • 7

    Plate the vegetable pasta and top with the seared salmon fillet.