YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Chickpea Pasta
Pan-seared salmon fillet served over a bed of garlic-infused sautéed spinach and protein-rich chickpea pasta, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.5 oz Wild-Caught Salmon Fillet
1.75 oz Chickpea Pasta
1 tbsp Extra Virgin Olive Oil
2 cups Fresh Baby Spinach
2 cloves Garlic, minced
1/2 Lemon, juiced
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the 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.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and toss until just wilted.
Add the cooked pasta and lemon juice to the skillet with the spinach, tossing everything together to combine.
Plate the pasta and spinach mixture and top with the seared salmon fillet.