Summertime calls for something delicious, fresh, and most of all, filling. This roasted salmon salad with chickpeas and cherry tomatoes checks off all the boxes and then some! The juicy cherry tomatoes and fibrous chickpeas combine to make an ideal salad base. The roasted salmon delicately sprinkled on top, adding a pop of colour and protein. If you’re feeling adventurous, sprinkle some roasted and chopped nuts, like walnuts or almonds, for added crunch and flavor. Once you try this colorful salad, it will become a summer meal staple.
Ingredients:
- 2 salmon fillets
- 1 tbsp Dijon mustard
- 250 g canned chickpeas
- 50 g pitted and sliced olives
- 1/4 red onion
- 200 g cherry tomatoes
- 1/2 lemon
- 10 ml extra virgin olive oil
- 100 g baby spinach
- fresh dill
- fresh basil
- salt
- pepper
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Step-by-Step Instructions on How to Make this Roasted Salmon Salad with Chickpeas and Cherry Tomatoes
Preheat the oven at 180ºC (360ºF). Place the salmon fillets with the skin side down on a baking sheet lined with parchment paper. Season with salt and pepper and evenly rub the Dijon mustard on top. Place it in the oven and roast it for approximately 15-20 minutes, depending on the size of the fillets.
In the meantime, drain the chickpeas, peel and finely slice the onion, halve the cherry tomatoes, then add everything to a large bowl, including the pitted and sliced olives.
Pour the extra virgin olive oil and the lemon juice and zest in a small bowl, add salt and pepper and mix well, then pour over the prepared veggies. Wash and drain the baby spinach and add it to the salad too. Tear the basil and the dill with your fingers and add it to the salad too. Mix everything well, and transfer the salad to a serving platter.
NOTE: Avoid cutting basil with a knife because the steel knife oxidizes the basil causing the edges to turn black which is visually unappealing.
While still warm, tear the salmon with a fork into coarse pieces and distribute them on top of the salad.
Enjoy it!
Roasted Salmon Salad with Chickpeas and Cherry Tomatoes
Ingredients
- 2 salmon fillets
- 1 tbsp Dijon mustard
- 250 g canned chickpeas
- 50 g pitted and sliced olives
- ¼ red onion
- 200 g cherry tomatoes
- ½ lemon
- 10 ml extra virgin olive oil
- 100 g baby spinach
- fresh dill
- fresh basil
- salt
- pepper
Instructions
- Preheat the oven at 180ºC (360ºF). Place the salmon fillets with the skin side down on a baking sheet lined with parchment paper. Season with salt and pepper and evenly rub the Dijon mustard on top. Place it in the oven and roast it for approximately 15-20 minutes, depending on the size of the fillets.In the meantime, drain the chickpeas, peel and finely slice the onion, halve the cherry tomatoes, then add everything to a large bowl, including the pitted and sliced olives.Pour the extra virgin olive oil and the lemon juice and zest in a small bowl, add salt and pepper and mix well, then pour over the prepared veggies. Wash and drain the baby spinach and add it to the salad too. Tear the basil and the dill with your fingers and add it to the salad too. Mix everything well, and transfer the salad to a serving platter.While still warm, tear the salmon with a fork into coarse pieces and distribute them on top of the salad.
Notes
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