Name: Seared Salmon Salad with Crunchy Chickpeas and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Wild Atlantic Salmon; 1/4 cup Canned Chickpeas; 2 cups Mixed Greens; 1/2 cup Sliced Cucumber; 1 tsp Tahini; 1 tsp Hemp Seeds; 3/4 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 clove Minced Garlic

Seared Salmon Salad with Crunchy Chickpeas and Lemon-Tahini Dressing

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 Crunchy Chickpeas and Lemon-Tahini Dressing

Pan-seared salmon served over crisp greens and cucumber, topped with roasted chickpeas and a creamy, zesty lemon-tahini dressing.

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NUTRITION

Protein

34.1g

Fat

23.5g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Atlantic Salmon

1/4 cup Canned Chickpeas

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1 tsp Tahini

1 tsp Hemp Seeds

3/4 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

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PREPARATION

1
Preheat your oven or air fryer to 400°F and pat the chickpeas dry with a paper towel.
2
Toss the chickpeas with a pinch of sea salt and roast for 15-20 minutes until they are golden and crunchy.
3
Season the salmon fillet with salt, pepper, and a pinch of dried herbs if desired.
4
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through.
5
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a teaspoon of warm water to create a smooth dressing.
6
Place the mixed greens and cucumber in a large bowl and toss lightly with half of the dressing.
7
Top the greens with the seared salmon and crunchy chickpeas.
8
Drizzle the remaining dressing over the top and garnish with hemp seeds for an extra protein boost.