Roast salmon salad with chickpea and tomatoes

Roast salmon salad with chickpea and tomatoes

Based on 10 ratings

"This colorful summer salad is filling but not heavy on the stomach. If you like, add roasted and chopped nuts, such as almonds. If you use frozen salmon fillets, let them thaw for a few minutes so that you can rub them evenly with mustard and it will stick. Any leftover salmon will keep for a few days in the fridge and taste great in a sandwich!"

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
2
salmon fillets
1 tbsp
Dijon mustard
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
10 g
dill
10 g
basil
salt
pepper
MetricImperial

Utensils

oven, baking sheet, parchment paper, sieve, cutting board, knife, bowl (large), fork, platter

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How-To Videos

how-to-cut-olives

How to cut olives

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-chop-herbs

How to chop herbs

foolproof-salmon

Foolproof salmon

Nutrition per serving

Cal1284
Fat89 g
Protein91 g
Carb31 g
  • Step 1/3

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Roast salmon salad with chickpea and tomatoes

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