Crispy Chickpea and Grilled Salmon Power Bowl with Leafy Greens

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

Crispy Chickpea and Grilled Salmon Power Bowl with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Grilled Salmon Power Bowl with Leafy Greens

Grilled salmon served over fresh baby spinach and crisp cucumbers, topped with crunchy roasted chickpeas and sweet blueberries with a zesty lemon-tahini drizzle.

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NUTRITION

409kcal
Protein
36.3g
Fat
17.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/3 cup Canned Chickpeas

2 cups Baby Spinach

1/4 cup Blueberries

1/2 cup sliced Cucumber

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Tahini

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PREPARATION

  • 1

    Preheat your air fryer or oven to 400°F.

  • 2

    Pat the chickpeas completely dry with a paper towel and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the chickpeas for 12-15 minutes, shaking halfway through, until they are golden and crunchy.

  • 4

    Season the salmon fillet with salt and pepper, then grill or pan-sear with the remaining oil for about 4-5 minutes per side until it flakes easily with a fork.

  • 5

    In a large bowl, create a base with the baby spinach and top with the sliced cucumbers and fresh blueberries.

  • 6

    Add the grilled salmon and the crispy chickpeas to the bowl.

  • 7

    In a small jar or bowl, whisk together the lemon juice and tahini with a teaspoon of warm water until smooth.

  • 8

    Drizzle the zesty dressing over the power bowl and serve immediately.

Crispy Chickpea and Grilled Salmon Power Bowl with Leafy Greens

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

Crispy Chickpea and Grilled Salmon Power Bowl with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Grilled Salmon Power Bowl with Leafy Greens

Grilled salmon served over fresh baby spinach and crisp cucumbers, topped with crunchy roasted chickpeas and sweet blueberries with a zesty lemon-tahini drizzle.

NUTRITION

409kcal
Protein
36.3g
Fat
17.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/3 cup Canned Chickpeas

2 cups Baby Spinach

1/4 cup Blueberries

1/2 cup sliced Cucumber

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Tahini

PREPARATION

  • 1

    Preheat your air fryer or oven to 400°F.

  • 2

    Pat the chickpeas completely dry with a paper towel and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the chickpeas for 12-15 minutes, shaking halfway through, until they are golden and crunchy.

  • 4

    Season the salmon fillet with salt and pepper, then grill or pan-sear with the remaining oil for about 4-5 minutes per side until it flakes easily with a fork.

  • 5

    In a large bowl, create a base with the baby spinach and top with the sliced cucumbers and fresh blueberries.

  • 6

    Add the grilled salmon and the crispy chickpeas to the bowl.

  • 7

    In a small jar or bowl, whisk together the lemon juice and tahini with a teaspoon of warm water until smooth.

  • 8

    Drizzle the zesty dressing over the power bowl and serve immediately.