YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Bowl with Roasted Salmon
Oven-roasted salmon and fluffy quinoa served over fresh baby spinach and topped with spiced chickpeas for a satisfying, salty crunch.
INGREDIENTS
4.5 oz Salmon Fillet
0.5 cup Cooked Quinoa
0.25 cup Canned Chickpeas
1 cup Baby Spinach
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat oven to 400°F (200°C).
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Rinse and thoroughly dry the canned chickpeas to ensure they get crispy.
Toss the chickpeas with half of the olive oil and spread them onto a parchment-lined baking sheet.
Roast the chickpeas for 15 minutes until they begin to turn golden and firm.
Add the salmon fillet to the same baking sheet and roast for another 10-12 minutes until the fish is opaque and flakes easily.
Place the cooked quinoa and fresh baby spinach in a large serving bowl.
Top the greens and grains with the roasted salmon and the crispy chickpeas.
Whisk the remaining olive oil with the fresh lemon juice and drizzle over the bowl before serving.