Baked Salmon With Chickpea Caper Salad

Simple, light baked salmon served over a Mediterranean-style chickpea and herb salad — slow on blood sugar and easy to prepare.

Ingredients

  • 2 Salmon Fillets (about 140–160 g each)
  • 1 Can Chickpeas, drained and rinsed (400 g)
  • 1 Small Cucumber, diced
  • 10 Cherry Tomatoes, halved
  • 2 Tbsp Capers, rinsed
  • 1 Small Red Onion, finely sliced
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Dill, chopped (optional)
  • 2 Tbsp Low-Fat Greek Yogurt
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Lemon Juice
  • Salt and Black Pepper to taste

Instructions

  • Preheat oven to 200°C (400°F). Line a baking tray with parchment.
  • Place salmon on tray, season lightly with salt and pepper, drizzle 1 tsp olive oil. Bake 10–12 minutes until just cooked through.
  • While salmon bakes, combine chickpeas, cucumber, cherry tomatoes, capers, red onion, parsley, and dill in a bowl.
  • Whisk yogurt, remaining olive oil, lemon juice, salt and pepper; toss into chickpea salad.
  • Divide salad between two plates and top each with a salmon fillet.

Notes

  • Use skin-on salmon if you like a crisper finish — pat dry before roasting.
  • Can be served warm or at room temperature; salad keeps well for next-day lunch.
  • No heavy dressings — yogurt keeps it light and lower fat.

Calories estimate

Approximately 480 kcal per person.

oneliner: Baked salmon fillets on a bright chickpea caper salad with cucumber and cherry tomatoes