Seared Salmon with Crispy Chickpea and Kale Salad

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

Seared Salmon with Crispy Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crispy Chickpea and Kale Salad

Pan-seared salmon served over massaged kale and oven-roasted chickpeas, finished with a bright lemon vinaigrette and a sprinkle of toasted nutritional yeast.

Try 7 days free, then $12.99 / mo.

NUTRITION

486kcal
Protein
43.3g
Fat
25.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2.1 ounces Canned Chickpeas

2 cups chopped Kale

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Pat chickpeas dry and toss with half the olive oil and a pinch of salt

  • 3

    Roast chickpeas on a baking sheet for 20 minutes until crunchy

  • 4

    Massage kale in a large bowl with lemon juice and a pinch of salt until leaves are tender

  • 5

    Season salmon with salt and pepper then sear in a hot pan with the remaining oil for 4 minutes per side

  • 6

    Toss the roasted chickpeas and nutritional yeast into the kale salad and top with the seared salmon

Seared Salmon with Crispy Chickpea and Kale Salad

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

Seared Salmon with Crispy Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crispy Chickpea and Kale Salad

Pan-seared salmon served over massaged kale and oven-roasted chickpeas, finished with a bright lemon vinaigrette and a sprinkle of toasted nutritional yeast.

NUTRITION

486kcal
Protein
43.3g
Fat
25.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2.1 ounces Canned Chickpeas

2 cups chopped Kale

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Pat chickpeas dry and toss with half the olive oil and a pinch of salt

  • 3

    Roast chickpeas on a baking sheet for 20 minutes until crunchy

  • 4

    Massage kale in a large bowl with lemon juice and a pinch of salt until leaves are tender

  • 5

    Season salmon with salt and pepper then sear in a hot pan with the remaining oil for 4 minutes per side

  • 6

    Toss the roasted chickpeas and nutritional yeast into the kale salad and top with the seared salmon