Spinach Chickpea Salad With Baked Salmon

1. 1

   Preheat oven to 375

2. 2

   Rinse salmon with cold water and gently pad dry with paper towel

3. 3

   Rub salmon with a very small amount of olive oil, then sprinkle pinch salt / freshly ground black and some minced rosemary

4. 4

   Throw on a lightly greased cookie sheet and bake for ~ 15 minutes

5. 5

   While the salmon is cooking, heat up olive oil in skillet

6. 6

   Stir in onions and cook until they start turning slightly brown

7. 7

   Add diced tomatoes and cook for about 3-5 minutes

8. 8

   Rinsed chickpeas with cold water / strain and add to skillet

9. 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. 10

    Turn off stove and let mixture cool to just warm temperature

11. 11

    Meanwhile toss spinach, black olives and radishes together in a salad bowl and add dressing

12. 12

    Pull salmon out of oven / let rest

13. 13

    Plate spinach mixture first , then top with chickpea mixture and salmon. Enjoy !!!!

* Per serving · 4 servings · Values may vary.