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Slow-Cooked Salmon, Chickpeas & Spinach






2 Tbs. Olive Oil  


1/2 tsp Ground cumin


1  15oz. can chickpeas, rinsed


Sea salt and black pepper to taste


I clove of garlic, minced



I bunch of fresh spinach



1 tsp Honey



1-1/2 lb. Wild caught skinless Sockeye Salmon


Vinaigrette Ingredients:


1/2 Sweet onion, finely chopped


2 Tbs Fresh lemon juice


1/2 tsp honey


Sea salt and black pepper to taste


I/4 Olive oil 



I/4 Sunflower oil  


2 Tbs Capers, rinsed





Preheat oven to 250 degrees. Brush a large baking dish with coconut oil. Combin chickpeas, cumin and 1 Tbs. olive oil in a medium bowl. Mash half of the chickpeas in the bowl with a fork; season with salt and pepper. Spread chickpea mixture in prepared dish.


Heat remaining 1 Tbs. olive oil in a large skillet over medium high heat. Cook garlic, stirring for about 30 seconds. Add spinach and cook, until wilted. Spread spinach mixture to dish with chickpea mixture. Top with honey, salt and pepper.


Season salmon with salt and pepper, arrange over spinach and chickpea mixture and drizzle with olive oil. Bake until salmon is opaque in the center for about 30-35 minutes.


While salmon is baking, whisk sweet onion, lemon juice and honey in a small bowl; season with salt and pepper. Gradually whisk olive oil;  season with salt and pepper.


Heat sunflower oil in a small pan over medium-high heat. Cook capers until open and crisp, about 30 seconds. Drizzle cooked salmon with vinaigrette and top with capers.


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