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.
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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