For Salmon

  • 2 tablespoons of oil (preferably olive oil), keep some extra
  • 1 can of washes dried and rinsed chickpeas
  • ½ teaspoon of fresh and ground powder of cumin
  • Salt as per taste (kosher salt)
  • fresh ground pepper (black)
  • 1 clove of garlic, chopped or minced nicely
  • 1 bunch of small greens of mustard, make sure you remove stems and ribs, chop the leaves roughly or coarsely
  • 1 teaspoon of pure and fresh honey
  • 4 to 6 of salmon fillets skinless

Garnishing and Vinaigrette

  • 1 cup of small onion, chopped very finely
  • 2 tablespoons of the juice of a fresh lemon
  • 1 teaspoon of mustard (preferably Dijon)
  • ½ teaspoon of fresh and pure honey
  • Salt as per taste (kosher salt)
  • fresh ground pepper (black)
  • ¼ cup of oil (preferably olive oil)
  • ¼ cup of oil (vegetable oil)
  • 2 tablespoons of washed and rinsed dried capers


  1. Preheat the oven, before moving on for other processes for making your desired dish. Make sure to pick a good working oven. Once you have picked the oven, preheat the oven to a temperature to 250 degrees F (204 degree Celsius). Preheating the oven can save a lot of time. When you are preheating it, make sure that it does not gets overheated. Otherwise, this may result in the overcooking of your dish, which will subsequently change the taste of the dish.
  2. Grease the pan, take a vast preparing dish and grease it with oil. Consolidate a bowl of cumin, chickpeas and 1 tablespoon of oil of olive in a medium-sized bowl. Squash about a portion of chickpeas with a masher season with black pepper and kosher salt. Exchange chickpea blend to the arranged dish.
  3. Warmth remaining 1 tablespoon of oil of olive in a skillet (extensive) over high-medium warmth. Cook garlic, blending, until fragrant, around 30 seconds. Include greens of mustard and cook, hurling, until somewhat shriveled for around 1 minute. Include nectar and ¼ container water season with black pepper and kosher salt. Cook, hurling, until the point that greens are totally withered, around 2 minutes. Exchange to dish with chickpea blend.

  1. Prepare salmon with some black pepper and kosher salt and mastermind over greens and chickpea blend and shower with oil. Heat until the point when salmon is murky in the inside, 30– 35 minutes. 
  2. Garnishing and vinaigrette blade the small onions, with some fresh lemon juice, along with nectar/honey and Dijon mustard, in a little bowl. Prepare it with kosher salt and black pepper. Step by step speed in oil of olive; season with pepper and salt. Warmth vegetable oil in a little pan over high- medium warmth. Cook escapades until opened, fresh and crisp, for around 30 seconds deplete on paper towels. Thereafter, sprinkle salmon with vinaigrette and best with tricks.


  • You can also pan fry salmon if you didn’t want to bake it.
  • You can preserve it in the refrigerator for almost 24 hours.