YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Crispy Chickpeas and Herb-Seasoned Zucchini Noodles
A pan-seared salmon fillet served over garlicky zucchini noodles and topped with herb-roasted chickpeas for a satisfying crunch.
INGREDIENTS
8.5 ounces Salmon Fillet
1/3 cup Canned Chickpeas
250 grams Zucchini
0.5 teaspoon Extra Virgin Olive Oil
1 clove Garlic
0.5 teaspoon Dried Oregano
0.5 teaspoon Dried Thyme
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rinse and pat the chickpeas dry, then toss them with a tiny drop of oil and dried oregano before roasting for 20 minutes until they reach a satisfying crunch.
Use a spiralizer to turn the zucchini into thin noodles and set them aside on a paper towel to absorb excess moisture.
Season the salmon fillet generously with salt, pepper, and dried thyme.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up first for about 4-5 minutes.
Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and the exterior is golden.
Remove the salmon from the pan and add the minced garlic and zucchini noodles, sautéing for just 2 minutes until tender-crisp.
Plate the zucchini noodles, rest the salmon on top, and scatter the crispy chickpeas over the dish for a final textural pop.