Name: Seared Salmon Fillet with Roasted Zucchini and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 0.5 cup Canned Chickpeas; 1 medium Zucchini; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Roasted Zucchini and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Zucchini and Chickpeas

Pan-seared salmon served over a bed of oven-roasted zucchini and chickpeas, finished with fresh lemon and dried oregano for a satisfyingly crispy bite.

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NUTRITION

Protein

43.8g

Fat

20.2g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Canned Chickpeas

1 medium Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chickpeas and sliced zucchini with half the olive oil, salt, pepper, and dried oregano.
3
Roast the vegetables for 20 minutes until the zucchini is tender and the chickpeas are slightly toasted.
4
Season the salmon fillet with salt and pepper on both sides.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3 minutes until the flesh is opaque and flaky.
7
Plate the roasted vegetables and top with the salmon, finishing with a bright squeeze of fresh lemon juice.