Name: Seared Salmon Salad with Mixed Greens and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Wild Sockeye Salmon; 0.5 cup Canned Chickpeas, rinsed; 2 cups Mixed Greens; 0.5 cup Sliced Cucumber; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dijon Mustard

Seared Salmon Salad with Mixed Greens and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Salad with Mixed Greens and Chickpeas

Pan-seared wild sockeye salmon served over a bed of crisp mixed greens and fiber-rich chickpeas, finished with a zesty lemon-Dijon vinaigrette and crunchy cucumber.

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NUTRITION

Protein

42.1g

Fat

13.4g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Sockeye Salmon

0.5 cup Canned Chickpeas, rinsed

2 cups Mixed Greens

0.5 cup Sliced Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
4
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
5
In a small jar or bowl, whisk together the lemon juice and Dijon mustard to create a bright vinaigrette.
6
In a large bowl, combine the mixed greens, rinsed chickpeas, and sliced cucumber.
7
Drizzle the dressing over the salad and toss well to ensure every leaf is lightly coated.
8
Place the warm seared salmon on top of the salad and enjoy immediately.