Seared Salmon with Roasted Chickpeas and Steamed Broccoli

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

Seared Salmon with Roasted Chickpeas and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Chickpeas and Steamed Broccoli

Pan-seared salmon served over crispy roasted chickpeas and tender steamed broccoli, finished with a squeeze of lemon and a sprinkle of toasted cumin.

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NUTRITION

480kcal
Protein
44.1g
Fat
20.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Canned Chickpeas, drained and rinsed

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

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

  • 3

    Spread the chickpeas on the baking sheet and roast for 20 minutes until they are golden and crunchy.

  • 4

    Season the salmon fillet with sea salt and cracked black pepper on both sides.

  • 5

    Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 7

    Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque.

  • 8

    While the salmon finishes, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 9

    Serve the seared salmon over the roasted chickpeas with the steamed broccoli on the side, finishing everything with a bright squeeze of fresh lemon juice.

Seared Salmon with Roasted Chickpeas and Steamed Broccoli

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

Seared Salmon with Roasted Chickpeas and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Chickpeas and Steamed Broccoli

Pan-seared salmon served over crispy roasted chickpeas and tender steamed broccoli, finished with a squeeze of lemon and a sprinkle of toasted cumin.

NUTRITION

480kcal
Protein
44.1g
Fat
20.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Canned Chickpeas, drained and rinsed

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

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

  • 3

    Spread the chickpeas on the baking sheet and roast for 20 minutes until they are golden and crunchy.

  • 4

    Season the salmon fillet with sea salt and cracked black pepper on both sides.

  • 5

    Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 7

    Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque.

  • 8

    While the salmon finishes, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 9

    Serve the seared salmon over the roasted chickpeas with the steamed broccoli on the side, finishing everything with a bright squeeze of fresh lemon juice.