Salmon with Lemony Greens, Chickpeas, and Quinoa/Bulgur

Salmon with Lemony Greens, Chickpeas, and Quinoa/Bulgur

I wasn’t really sure what I was going to end up with when I started making dinner last night. I didn’t have a plan, but I had a full refrigerator.

I started by baking the salmon in a hot oven. I put a rack over a baking pan covered in foil. I seasoned the fish with olive oil, fresh lemon juice and salt.

I was in a rush, so I made the quinoa/bulgur mix I’m such a fan of. That takes only 8-10 minutes to cook.

Then in a large skillet, I heated some olive oil and garlic, fried some chopped yellow onion, and then and added 200g of washed baby spinach leaves, and about 150g of chopped kale. Once the spinach was wilting, I added in a tin of drained and rinsed chickpeas. When everything was hot and the spinach was fully wilted, I squeezed half of a very large lemon over the whole thing, sprinkled in some salt, and then added in a small handful of pumpkin and sunflower seeds.

I served it all together in a big bowl, with the grains at the bottom, followed by the greens, and then topped with the fish. Serve with additional lemon wedges.

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