Italian Salmon
with Tuscan Chickpea Salad
Ciao Bella! Italian spiced salmon, creamy chickpeas, crisp arugula and salty capers finish off this refreshing meal. Pour the wine and set the table!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 unit(s)
Chickpeas
1 unit(s)
Lemon
56 g
Spring Mix
4.3 g
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Shallot
113 g
Baby Tomatoes
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Oil*
¼ tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Drain and rinse chickpeas.
- Rinse capers, then pat dry.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Halve tomatoes.
- Peel, then thinly slice shallot.
- Pat salmon dry with paper towels, then sprinkle over half the Italian seasoning. Season with salt and pepper
- Whisk together garlic and 1 tbsp (2 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!)
- While chickpeas broil, whisk together capers, remaining Italian Seasoning, 1 tsp (2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) lemon juice and 2 tbsp (4 tbsp) oil in a medium bowl. Season with salt and pepper.
- Add shallots. 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 skin side down.
- Pan-fry, until golden-brown and cooked through, 3-4 min per side.**
- Add roasted chickpeas, tomatoes and spring mix to the same large bowl from Step 2.
- Drizzle over half the dressing from the medium bowl and toss to coat.
- Divide salad between plates, then top with salmon.
- Drizzle over remaining dressing and squeeze over a lemon wedge, if desired.
