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Italian Salmon

Italian Salmon

with Tuscan Chickpea Salad

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

Tags:Quick
Allergens:Seafood/Fruit de MerFish/Poisson

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

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

398 mL

Chickpeas

1 unit

Lemon

56 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

30 g

Capers

3 g

Garlic

56 g

Red Onion

113 g

Baby 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
Calories660 kcal
Fat39 g
Saturated Fat6 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber15 g
Protein39 g
Cholesterol55 mg
Sodium860 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
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1

Before starting, remove the can of chickpeas from the fridge and allow to come up to room temperature. Preheat your broiler to high and wash and dry all produce.

Reserve 1/4 cup chickpea liquid (dbl for 4 ppl), then drain and rinse chickpeas. Rinse capers. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges. Halve tomatoes. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Pat salmon dry with paper towels, then season with half the Italian Seasoning, salt and pepper.

2

Whisk together garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add chickpeas and stir to coat, then arrange chickpeas on a baking sheet in an even layer. 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 onions. 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 broiled chickpeas, tomatoes and arugula and spinach mix to the same large bowl (from Step 2). Drizzle half the dressing over top, then toss to coat.

6

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