Seared Salmon Salad with Crispy Chickpeas and Lemon Tahini Dressing

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

Seared Salmon Salad with Crispy Chickpeas and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Seared Salmon Salad with Crispy Chickpeas and Lemon Tahini Dressing

Pan-seared salmon and oven-roasted chickpeas served over fresh mixed greens with a creamy lemon-tahini dressing and a bright, zesty finish.

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NUTRITION

408kcal
Protein
31.9g
Fat
23.1g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/4 cup Canned Chickpeas, rinsed

2 teaspoons Tahini

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Pat the chickpeas dry with a paper towel, toss with a tiny pinch of sea salt, and roast for 20 minutes until crunchy.

  • 3

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with olive oil over medium-high heat for 4-5 minutes per side until golden and cooked through.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and pourable.

  • 5

    Arrange the mixed greens and sliced cucumber in a large bowl, then top with the roasted chickpeas and the seared salmon.

  • 6

    Drizzle the creamy lemon-tahini dressing over the top and enjoy immediately.

Seared Salmon Salad with Crispy Chickpeas and Lemon Tahini Dressing

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

Seared Salmon Salad with Crispy Chickpeas and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Seared Salmon Salad with Crispy Chickpeas and Lemon Tahini Dressing

Pan-seared salmon and oven-roasted chickpeas served over fresh mixed greens with a creamy lemon-tahini dressing and a bright, zesty finish.

NUTRITION

408kcal
Protein
31.9g
Fat
23.1g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/4 cup Canned Chickpeas, rinsed

2 teaspoons Tahini

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the chickpeas dry with a paper towel, toss with a tiny pinch of sea salt, and roast for 20 minutes until crunchy.

  • 3

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with olive oil over medium-high heat for 4-5 minutes per side until golden and cooked through.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and pourable.

  • 5

    Arrange the mixed greens and sliced cucumber in a large bowl, then top with the roasted chickpeas and the seared salmon.

  • 6

    Drizzle the creamy lemon-tahini dressing over the top and enjoy immediately.