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:Fish/PoissonSeafood/Fruit de MerSulphites/Sulfite

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
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

398 mL

Chickpeas

1 unit

Lemon

56 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

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)2929 kJ
Calories700 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber4 g
Protein41 g
Cholesterol0 mg
Sodium1270 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Measuring Cups
Baking Sheet
Large Bowl
Whisk
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
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 with paper towels. 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 with 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 to 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.