Dijon Salmon Steaks with Spinach + Chickpea Salad

60 minutes

super easy

serves 1


I try to eat salmon at least once a week, but sometimes I get bored of it. I usually season with dill and lemon, but even that classic and delicious combination can get old. I was making dinner the other night when I realized that I wanted to boost the flavor a bit with some Dijon mustard. To my surprise, it was absolutely delicious and now my favorite way to prepare salmon.

A full plate featuring a savory dijon-mustard salmon steak with a side of roasted chickpeas and a spinach salad.
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Adjust Servings
Dijon Salmon Steak
1 small salmon steak
3tbsp whole grain dijon mustard
3tbsp extra-virgin olive oil
1/2 lemon
1/2tsp honey
1pinch salt (to taste)
1pinch pepper
Spinach Salad
1cup spinach
1/4cup red onion
sea salt
2tbsp olive oil
Roasted Chickpeas
1cup raw, drained chickpeas
1/2tsp garlic powder
1tsp paprika
sea salt
Mixing Bowl
Baking Sheet



In a bowl, mix the dijon mustard, olive oil, salt, pepper, lemon juice, and honey, until thoroughly combined.

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Pat the salmon dry with a paper towel and brush with marinade.

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Place the salmon on a piece of foil and broil on high for 12-15 minutes, until crispy and charred.

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While salmon is in the oven, make the spinach and chickpea salad.

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In a small bowl, mix chickpeas, salt, garlic powder, paprika and mix until the chickpeas are evenly coated.

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Pour the chickpeas into an air fryer or the oven with the salmon. If using an airfryer, fry for 20 minutes at 400 degrees. If using the oven, place the chickpeas in the oven for 20-30 minutes. Once the salmon is done, change the oven to 415 degrees and put the chickpeas on the top rack, until crispy.

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On your plate, add the spinach and red onions. Dress with olive oil, salt and pepper.

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Plate the salmon and chickpeas, then enjoy!

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