Photo of Slow cooked salmon with chickpeas by WW

Slow cooked salmon with chickpeas

Points® value
Total Time
50 min
10 min
40 min
Sharp lemon and sweet honey help to lift this filling dish, which combines salmon, chickpeas and young leaf spinach.


Chickpeas, cooked

2 can(s), large, drained, drained and rinsed


1 zest(s) of 1, grated

Lemon Juice, Fresh

2 tablespoon(s)


2 clove(s), crushed


300 g, young leaf

Salmon, raw

4 fillet(s), medium, skinless

Olive Oil

2 tablespoon(s)


1 medium, small, very finely chopped

Dijon Mustard

1 teaspoon(s), level


1 teaspoon(s), level, clear

Dill, Fresh

1 tablespoon(s), chopped, to serve


  1. Preheat the oven to 120°C, fan 100°C, gas mark 1/2. Put the chickpeas in a large bowl and roughly mash. Season to taste, then add the lemon zest and toss to combine. Transfer to a 20cm x 20cm baking dish.
  2. Mist a large nonstick pan with cooking spray and put over a mediumhigh heat. Add the garlic and cook for 1 minute or until fragrant, then add the spinach and cook for a further 4-5 minutes, until the spinach has wilted. Season to taste, then add to the dish with the chickpeas.
  3. Arrange the salmon fillets over the spinach and chickpea mixture and season to taste. Drizzle with 1 tablespoon of the olive oil, then bake for 35 minutes, or until the salmon is just cooked through.
  4. Meanwhile, make the dressing. Put the shallot, lemon juice, mustard and honey in a small bowl and season to taste. Gradually whisk in the remaining olive oil. To serve, drizzle the vinaigrette over the salmon, then scatter over the fresh dill.