- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 10 mins
- Serves
- 4
Ingredients
- 30
- butter
- ml
- 30
- dill
- ml
- 15
- lemon juice
- ml
- 450
- skinless salmon
- g
- To taste,
- salt and pepper
- 30
- olive oil
- ml
- 540
- chickpeas
- ml
- 2
- garlic
- clove(s)
- 142
- baby spinach
- g
Preparation
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- Mix the butter, dill, and lemon juice together in a bowl.
- Step 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.
- Step 4
- Bake for 10 minutes.
- Step 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.
