Salmon With Chickpeas And Capers

• 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

1. Mix and combine chickpeas and spinach and cover with the mixture bottom of an ovenproof baking dish.
2. Place salmon fillets over spinach and chickpea mixture and drizzle with remaining olive oil. Bake in the oven for 25-30 minutes at 150u0b0C until salmon is opaque in the center.
3. Meanwhile, prepare vinaigrette: whisk shallot, lemon juice, mustard, honey and black pepper in a small bowl. Gradually whisk in olive oil.
4. Cook capers in a small saucepan, without any oil, over medium-high heat until slightly crisp, about 30 seconds.
5. Serve salmon over spinach and chickpeas, drizzle with vinaigrette and top with capers.

salmon fillets, fish sauce, olive oil, chickpeas, ground cumin, salt, ground black pepper, garlic, fresh spinach, honey, vinaigrette, shallot, lemon juice, mustard, honey, ground black pepper, olive oil, capers

Taken from www.food.com/recipe/salmon-with-chickpeas-and-capers-527364 (may not work)