Salmon Chickpeas Spinach Saute

Prep Time: 10 minutes
Total Time: 20 minutes
Makes: 4


  1. 1 lb (500 g) fresh salmon fillets or any pink-fleshed fish (cook in 2 Seafood Steamer bags with dill-lemon butter pucks according to package directions)
  2. 2 tbsp (30 mL) olive oil
  3. 1 can (540 mL) no salt added chickpeas, rinsed and drained
  4. 2 green onions, finely chopped
  5. 2 cloves garlic, minced
  6. 5 oz (150 g) 1 pkg baby spinach (approx. 5 cups/1.25 L loosely packed spinach)
  7. 1/2 tsp (1 mL) salt


  1. Heat oil in large skillet on medium-high heat. 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.
  2. Divide chickpea mixture onto 4 plates. Top each with piece of salmon and drizzle with melted butter and juices from steamer bags.

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