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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.

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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