Salmon With Chickpeas And Capers - cooking recipe

Ingredients

400 g salmon fillets
2 tablespoons fish sauce
4 tablespoons olive oil, divided
250 g chickpeas, rinsed (400 g can)
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 garlic clove, thinly sliced
250 g fresh spinach, leaves coarsely chopped
1 teaspoon honey
Vinaigrette
1/2 small shallot, thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon ground black pepper
1/3 cup olive oil
2 tablespoons capers, rinsed, patted dry

Preparation

Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150\u00b0C until salmon is opaque in the center.
Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.