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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!

Allergens:

Salmon

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.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

1 unit(s)

Chickpeas

1 unit(s)

Lemon

56 g

Spring Mix

4.3 g

Italian Seasoning

30 g

Capers

1 tbsp

Garlic Puree

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

Calories650 kcal

Fat40 g

Saturated Fat7 g

Carbohydrate38 g

Sugar5 g

Dietary Fiber12 g

Protein36 g

Cholesterol80 mg

Sodium1020 mg

Potassium1650 mg

Calcium175 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.

Utensils

•Baking Sheet

•Large Bowl

•Whisk

•Medium Bowl

Cooking Steps

1

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

2

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!)

3

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.

4

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.**

5

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.

6

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

Meal right image

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