Italian Salmon
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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!


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

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 unit(s)


1 unit(s)


56 g

Spring Mix

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

30 g


(May contain Sulphites, Tree nuts, Milk)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 unit(s)


113 g

Baby Tomatoes

Not included in your delivery

¼ tsp


3 tbsp


¼ tsp


½ tsp



Nutrition Values

Calories650 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber12 g
Protein36 g
Cholesterol80 mg
Sodium830 mg
Trans Fat0 g
Potassium1650 mg
Calcium200 mg
Iron5 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.


Baking Sheet
Large Bowl
Medium Bowl


  • 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.
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