Ingredients
2
salmon fillets (6 oz each)
1
teaspoon olive oil
2
cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3
cup chopped pitted kalamata olives
4
radishes, halved, sliced
1
medium shallot, chopped
2
large cloves garlic, finely chopped
1/4
cup chopped fresh basil leaves
1
tablespoon chopped fresh parsley
2
cups arugula
1/3
cup olive oil
Grated peel of 1 lemon
4 1/2
teaspoons fresh lemon juice
1
tablespoon red wine vinegar
2
teaspoons agave nectar or honey
2
teaspoons Dijon mustard
Salt and freshly ground pepper to taste
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.
Bake 18 to 20 minutes or until fish flakes easily with fork.
Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.
Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.
