HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Salmon
topBanner
Italian Salmon

Italian Salmon

with Tuscan Chickpea Salad

Read more

Ciao Bella! Italian spiced salmon, creamy chickpeas, crisp arugula and salty capers finish off this refreshing meal. Pour the wine and set the table!

Allergens:FishSeafood/Fruit de MerSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
1
2
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
4

285 g

Salmon Fillets

(ContainsFish, Seafood/Fruit de Mer)

370 mL

Chickpeas

1 unit

Lemon

56 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

(ContainsSulphites)

30 g

Capers

3 g

Garlic

50 g

Shallot

113 g

Cherry Tomatoes

Not included in your delivery

3.5 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber14 g
Protein43 g
Cholesterol14 mg
Sodium2280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, remove the can of chickpeas from the fridge and allow to come up to room temperature. Also, preheat your broiler to high and wash and dry all produce. Reserve 1/4 cup chickpea liquid (dbl for 4ppl), then drain and rinse chickpeas. Rinse capers, then pat dry. Zest, then juice half the lemon. Cut remaining lemon into wedges. Halve tomatoes. Peel, then thinly slice shallot. Peel, then mince garlic. Pat salmon dry with paper towels, then sprinkle over half the Italian seasoning. Season with salt and pepper

2

Whisk together garlic and 1 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add chickpeas and stir to coat. Arrange chickpeas on a baking sheet. Broil in the middle of the oven, stirring halfway through cooking, until lightly golden,7-8 min. (NOTE: Keep an eye on them so they don't burn!)

3

While chickpeas broil, whisk together capers, reserved chickpea liquid, remaining Italian Seasoning, 1 tsp lemon zest, 1 tsp sugar, 1 tbsp lemon juice and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add shallots. Toss to coat. Set aside.

4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**

5

Add roasted chickpeas, tomatoes and mixed greens in the same large bowl from Step 2. Drizzle over half the dressing from the medium bowl and toss to coat.

6

Divide salad between plates, then top with salmon. Drizzle over remaining dressing and squeeze over a lemon wedge, if desired.