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Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

1 lb
fresh salmon fillets or any pink-fleshed fish (cook in 2 Seafood Steamer
bags with dill-lemon butter pucks according to package directions)
500 g
2 tbsp
olive oil
30 mL
1 can
chickpeas, no sodium added, rinsed and drained
540 mL
2
green onions, finely chopped
2 cloves
garlic, minced
5 oz
baby spinach (approx 5 cups/1.25 L), loosely packed
150 g
1/2 tsp
salt
2 mL

Method

Step 1

Heat oil in large skillet on medium-high heat. Add chickpeas with green onions and garlic, 4 to 5 min., until heated through and garlic softens. Add spinach and salt. Continue to sauté, 3 to 4 min. until spinach starts to wilt.

Step 2

Divide chickpea mixture onto 4 plates. Top each with piece of salmon and drizzle with melted butter and juices from steamer bags.

Tips

Stir crumbled feta cheese into the cooked chickpea mixture just before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
450
Fat:
22 g
Saturated Fat:
6 g
Carbs:
28 g
Fibre:
7 g
Sugar:
1 g
Cholesterol:
90 mg
Protein:
36 g
Sodium:
310 mg
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