Seared Salmon Fillet with Crispy Chickpeas and Garlic Roasted Asparagus

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

Seared Salmon Fillet with Crispy Chickpeas and Garlic Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Crispy Chickpeas and Garlic Roasted Asparagus

Pan-seared salmon served over garlic-roasted asparagus and spiced chickpeas, finished with a squeeze of fresh lemon for a bright and zesty crunch.

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NUTRITION

708kcal
Protein
46.1g
Fat
46.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss drained chickpeas and trimmed asparagus with one tablespoon of olive oil, minced garlic, salt, and pepper on a large baking sheet.

  • 3

    Roast the vegetables and chickpeas for 15-20 minutes until the asparagus is tender and chickpeas are golden.

  • 4

    While roasting, pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining half tablespoon of olive oil.

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Serve the salmon over the roasted vegetables and chickpeas, garnished with fresh lemon juice.

Seared Salmon Fillet with Crispy Chickpeas and Garlic Roasted Asparagus

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

Seared Salmon Fillet with Crispy Chickpeas and Garlic Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Crispy Chickpeas and Garlic Roasted Asparagus

Pan-seared salmon served over garlic-roasted asparagus and spiced chickpeas, finished with a squeeze of fresh lemon for a bright and zesty crunch.

NUTRITION

708kcal
Protein
46.1g
Fat
46.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss drained chickpeas and trimmed asparagus with one tablespoon of olive oil, minced garlic, salt, and pepper on a large baking sheet.

  • 3

    Roast the vegetables and chickpeas for 15-20 minutes until the asparagus is tender and chickpeas are golden.

  • 4

    While roasting, pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining half tablespoon of olive oil.

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Serve the salmon over the roasted vegetables and chickpeas, garnished with fresh lemon juice.