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 bright squeeze of lemon and fresh dill.

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NUTRITION

450kcal
Protein
44.3g
Fat
17.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Garlic Powder

0.25 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crunchy.

  • 3

    In a small bowl, toss the chickpeas with half of the olive oil, garlic powder, and smoked paprika.

  • 4

    Spread the chickpeas in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes.

  • 5

    While the chickpeas roast, steam the broccoli florets over boiling water for 5-7 minutes until they reach a tender-crisp texture.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 8

    Arrange the salmon on a plate alongside the roasted chickpeas and steamed broccoli.

  • 9

    Drizzle the entire dish with fresh lemon juice and garnish with fresh dill if desired.

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 bright squeeze of lemon and fresh dill.

NUTRITION

450kcal
Protein
44.3g
Fat
17.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup Canned Chickpeas

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Garlic Powder

0.25 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crunchy.

  • 3

    In a small bowl, toss the chickpeas with half of the olive oil, garlic powder, and smoked paprika.

  • 4

    Spread the chickpeas in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes.

  • 5

    While the chickpeas roast, steam the broccoli florets over boiling water for 5-7 minutes until they reach a tender-crisp texture.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 8

    Arrange the salmon on a plate alongside the roasted chickpeas and steamed broccoli.

  • 9

    Drizzle the entire dish with fresh lemon juice and garnish with fresh dill if desired.