Name: Pan-Seared Salmon with Harissa Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.25 cup Canned chickpeas; 1 tsp Olive oil; 1 tbsp Harissa paste; 1 tbsp Lemon juice; 0.5 cup Cucumber; 2 tbsp Red onion; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Salmon with Harissa Chickpea Salad

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Harissa Chickpea Salad

Pan-seared salmon fillet served over a zesty harissa-spiced chickpea salad with crisp cucumbers and fresh herbs for a vibrant, smoky finish.

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NUTRITION

Protein

42.9g

Fat

30.6g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Canned chickpeas

1 tsp Olive oil

1 tbsp Harissa paste

1 tbsp Lemon juice

0.5 cup Cucumber

2 tbsp Red onion

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
4
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
5
In a medium bowl, combine rinsed chickpeas, diced cucumber, finely chopped red onion, and fresh parsley.
6
Whisk together the harissa paste and lemon juice, then toss with the chickpea mixture until well coated.
7
Serve the warm salmon fillet on top of the chilled harissa chickpea salad.