Salmon with dill and chickpea & spinach sauté
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  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Salmon with dill and chickpea & spinach sauté
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 30 ml butter , softened
  • 30 ml dill , chopped
  • 15 ml lemon juice
  • 450 g skinless salmon , cut into 4 fillets
  • To taste, salt and pepper
  • 30 ml olive oil
  • 540 ml chickpeas , drained and rinsed (1 tin)
  • 2 clove(s) garlic , chopped
  • 142 g baby spinach (1 package)
  • 30 ml butter , softened
  • 30 ml dill , chopped
  • 15 ml lemon juice
  • 450 g skinless salmon , cut into 4 fillets
  • To taste, salt and pepper
  • 30 ml olive oil
  • 540 ml chickpeas , drained and rinsed (1 tin)
  • 2 clove(s) garlic , chopped
  • 142 g baby spinach (1 package)
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat the oven to 200°C (400°F).
  2. Mix the butter, dill, and lemon juice together in a bowl.
  3. Place salmon fillets on a piece of foil wrap. Season with salt and pepper. Top with knobs of dill butter. Seal foil to form a packet and place on a baking sheet.
  4. Bake for 10 minutes.
  5. Heat oil in a large skillet over medium-high heat. Sauté the chickpeas, green onions, and garlic for 4 to 5 minutes. Add spinach. Season with salt and pepper. Continue to sauté for 3 to 4 minutes, until spinach starts to wilt. Serve with the salmon fillets.
Chef’s secret 

Add crumbled feta to the chickpea & spinach sauté.