Spinach Chickpea Salad With Baked Salmon Recipe

Name: Spinach Chickpea Salad With Baked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2(8-10) ounces Salmon fillets; 15 ounces Can organic Chickpeas; 3 cups baby spinach; 1 cup diced Roma tomatoes; 1/2 cup sliced sweet yellow onions; 2 sprigs Rosemary, one minced, one left whole; 1 sprig Thyme; 1/3 cup sliced black olives; 2 tablespoons Olive oil; 1 handful sliced radishes; Splash avocado vinaigrette (dressing)

Servings: persons

2(8-10) ounces Salmon fillets
15 ounces Can organic Chickpeas
3 cups baby spinach
1 cup diced Roma tomatoes
1/2 cup sliced sweet yellow onions
2 sprigs Rosemary, one minced, one left whole
1 sprig Thyme
1/3 cup sliced black olives
2 tablespoons Olive oil
1 handful sliced radishes
Splash avocado vinaigrette (dressing)

1
Preheat oven to 375
2
Rinse salmon with cold water and gently pad dry with paper towel
3
Rub salmon with a very small amount of olive oil, then sprinkle pinch salt / freshly ground black and some minced rosemary
4
Throw on a lightly greased cookie sheet and bake for ~ 15 minutes
5
While the salmon is cooking, heat up olive oil in skillet
6
Stir in onions and cook until they start turning slightly brown
7
Add diced tomatoes and cook for about 3-5 minutes
8
Rinsed chickpeas with cold water / strain and add to skillet
9
Add in chickpeas, sprig rosemary and thyme, black pepper, salt to taste, toss and let cook for about 3-5 more minutes ( Feel free to add small amounts of water to prevent burning )
10
Turn off stove and let mixture cool to just warm temperature
11
Meanwhile toss spinach, black olives and radishes together in a salad bowl and add dressing
12
Pull salmon out of oven / let rest
13
Plate spinach mixture first , then top with chickpea mixture and salmon. Enjoy !!!!

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2(8-10) ounces Salmon fillets, 15 ounces Can organic Chickpeas, 3 cups baby spinach, 1 cup diced Roma tomatoes, and more.

Yes, Spinach Chickpea Salad With Baked Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Chickpea Salad With Baked Salmon

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