Roast salmon salad with chickpea and tomatoes

Step 1/3

• 2 salmon fillets
• 1 tbsp Dijon mustard
• salt
• pepper

• oven
• baking sheet
• parchment paper

Preheat the oven to 180°C/360°F top/bottom heat. Place the salmon fillets skin side down on a baking sheet lined with parchment paper or in a small baking dish. Season the fillets with salt and pepper on both sides and evenly rub the side without skin with Dijon mustard. Transfer to the oven and roast on the middle rack for approx. 15–20 min., depending on the size of the fillet.

Step 2/3

• 250 g canned chickpeas
• 65 g jarred pitted green olives
• ½ red onion
• 200 g cherry tomatoes
• ½ lemon
• 60 ml olive oil
• 130 g baby spinach
• salt
• pepper

• sieve
• cutting board
• knife
• bowl (large)

In the meantime, drain the chickpeas and olives. Peel the onion and finely slice into half rings. Halve cherry tomatoes. Roughly chop olives, then add everything to a large bowl. Juice half of a lemon. Pour olive oil and lemon juice over the mixture in the bowl. Season well with salt and pepper, mix and set aside. Wash and drain baby spinach.

Step 3/3

• 10 g dill
• 10 g basil
• 60 ml olive oil
• salt
• pepper

• fork
• platter

Just before serving, chop herbs and add to the large bowl along with the spinach, mix and season if necessary. While still warm, use a fork to tear the salmon into coarse pieces. Transfer the salad to a serving platter and evenly distribute the salmon bits on top. Finish with a drizzle of olive oil, some salt and pepper and serve.

Enjoy your meal!