Salmon & Chickpea Salad
25 min
Fish
751
For 2 Portions
250 g
cherry tomato
160 g
salmon filet, fresh
160 g
chickpeas
80 g
arugula
30 g
caper
10 g
dill, fresh
1/2
red onion
1/2
lemon
3 tsp
Dijon mustard
2 tbsp
olive oil
1 tsp
agave syrup
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash and dry salmon with paper towel. Season with salt and pepper. Cover with Dijon mustard and bake for 10 - 12 min.