YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Chickpea Pasta
Pan-seared salmon served over protein-rich chickpea pasta and roasted broccoli, finished with a squeeze of lemon and a sprinkle of toasted garlic.
INGREDIENTS
5 ounces Salmon Fillet
1.5 ounces Dry Chickpea Pasta
1 cup Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 clove Garlic
PREPARATION
Preheat oven to 400°F.
Toss broccoli florets with one teaspoon of olive oil and a pinch of salt on a baking sheet.
Roast the broccoli for 15 minutes until the edges are slightly charred.
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente.
Pat the salmon fillet dry and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes until the skin is crisp.
Flip the salmon and cook for another 3 minutes until just opaque in the center.
Drain the pasta and toss with the roasted broccoli, minced garlic, and fresh lemon juice.
Plate the pasta and broccoli mixture and top with the seared salmon fillet.