Spinach chickpea salad with baked salmon

Directions

1. Preheat oven to 375
2. Rinse salmon with cold water and gently pad dry with paper towel
3. Rub salmon with a very small amount of olive oil, then sprinkle pinch salt / freshly ground black and some minced rosemary
4. Throw on a lightly greased cookie sheet and bake for ~ 15 minutes
5. While the salmon is cooking, heat up olive oil in skillet
6. Stir in onions and cook until they start turning slightly brown
7. Add diced tomatoes and cook for about 3-5 minutes
8. Rinsed chickpeas with cold water / strain and add to skillet
9. Add in chickpeas, sprig rosemary and thyme, black pepper, salt to taste, toss and let cook for about 3-5 more minutes ( Feel free to add small amounts of water to prevent burning )
10. Turn off stove and let mixture cool to just warm temperature
11. Meanwhile toss spinach, black olives and radishes together in a salad bowl and add dressing
12. Pull salmon out of oven / let rest
13. Plate spinach mixture first , then top with chickpea mixture and salmon. Enjoy !!!!