Seared Salmon Fillet with Steamed Asparagus and Chickpea Mash

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

Seared Salmon Fillet with Steamed Asparagus and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Chickpea Mash

Pan-seared salmon served over a creamy lemon-garlic chickpea mash with tender steamed asparagus, featuring a perfectly golden and crisp skin.

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NUTRITION

511kcal
Protein
58.3g
Fat
17.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Asparagus

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Sear the salmon in a non-stick skillet over medium-high heat skin-side down until the skin is golden.

  • 3

    Flip the fillet and cook until the fish is opaque and flakes easily with a fork.

  • 4

    Steam the asparagus spears for several minutes until they are bright green and tender-crisp.

  • 5

    Mash the chickpeas in a small bowl with minced garlic and fresh lemon juice until creamy yet textured.

  • 6

    Plate the salmon over the chickpea mash and serve with the steamed asparagus on the side.

Seared Salmon Fillet with Steamed Asparagus and Chickpea Mash

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

Seared Salmon Fillet with Steamed Asparagus and Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Chickpea Mash

Pan-seared salmon served over a creamy lemon-garlic chickpea mash with tender steamed asparagus, featuring a perfectly golden and crisp skin.

NUTRITION

511kcal
Protein
58.3g
Fat
17.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Asparagus

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Sear the salmon in a non-stick skillet over medium-high heat skin-side down until the skin is golden.

  • 3

    Flip the fillet and cook until the fish is opaque and flakes easily with a fork.

  • 4

    Steam the asparagus spears for several minutes until they are bright green and tender-crisp.

  • 5

    Mash the chickpeas in a small bowl with minced garlic and fresh lemon juice until creamy yet textured.

  • 6

    Plate the salmon over the chickpea mash and serve with the steamed asparagus on the side.