Salmon with Chickpeas & Spinach Saute
fresh salmon fillets or any pink-fleshed fish (cook in 2 Seafood Steamer
bags with dill-lemon butter pucks according to package directions)
chickpeas, no sodium added, rinsed and drained
green onions, finely chopped
baby spinach (approx 5 cups/1.25 L), loosely packed
Heat oil in large skillet on medium-high heat. Add chickpeas with green onions and garlic, 4 to 5 min., until heated through and garlic softens. Add spinach and salt. Continue to sauté, 3 to 4 min. until spinach starts to wilt.
Divide chickpea mixture onto 4 plates. Top each with piece of salmon and drizzle with melted butter and juices from steamer bags.
Stir crumbled feta cheese into the cooked chickpea mixture just before serving.