HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Salmon
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: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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

398 mL


1 unit


56 g

Arugula and Spinach Mix

1 tbsp

Italian Seasoning

30 g


3 g


56 g

Red Onion

113 g

Baby Tomatoes

Not included in your delivery

3.5 tbsp


1 tsp


¼ tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Paper Towel
Measuring Cups
Baking Sheet
Large Bowl
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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!)


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.


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.**


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.


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