Herb-Baked Salmon with Roasted Chickpeas and Wilted Greens

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

Herb-Baked Salmon with Roasted Chickpeas and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Herb-Baked Salmon with Roasted Chickpeas and Wilted Greens

Herb-rubbed salmon baked with chickpeas and served over garlic-wilted greens, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

461kcal
Protein
36.7g
Fat
26.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.45 cup Canned Chickpeas (rinsed)

100g Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

Fresh Dill and Parsley (to taste)

Sea salt and black pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel and place it on one side of the baking sheet.

  • 3

    Toss the rinsed chickpeas with half of the olive oil, sea salt, and pepper, then spread them on the other side of the baking sheet.

  • 4

    Season the salmon with fresh dill, parsley, salt, and pepper.

  • 5

    Bake for 12-15 minutes until the salmon is flaky and the chickpeas are slightly golden.

  • 6

    While the salmon bakes, heat the remaining olive oil in a large skillet over medium heat.

  • 7

    Add the minced garlic and sauté for 30 seconds until fragrant, then add the spinach and cook until just wilted.

  • 8

    Plate the wilted spinach, top with the roasted chickpeas and salmon, and finish with a fresh squeeze of lemon juice.

Herb-Baked Salmon with Roasted Chickpeas and Wilted Greens

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

Herb-Baked Salmon with Roasted Chickpeas and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Herb-Baked Salmon with Roasted Chickpeas and Wilted Greens

Herb-rubbed salmon baked with chickpeas and served over garlic-wilted greens, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

461kcal
Protein
36.7g
Fat
26.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.45 cup Canned Chickpeas (rinsed)

100g Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

Fresh Dill and Parsley (to taste)

Sea salt and black pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel and place it on one side of the baking sheet.

  • 3

    Toss the rinsed chickpeas with half of the olive oil, sea salt, and pepper, then spread them on the other side of the baking sheet.

  • 4

    Season the salmon with fresh dill, parsley, salt, and pepper.

  • 5

    Bake for 12-15 minutes until the salmon is flaky and the chickpeas are slightly golden.

  • 6

    While the salmon bakes, heat the remaining olive oil in a large skillet over medium heat.

  • 7

    Add the minced garlic and sauté for 30 seconds until fragrant, then add the spinach and cook until just wilted.

  • 8

    Plate the wilted spinach, top with the roasted chickpeas and salmon, and finish with a fresh squeeze of lemon juice.