- 700 g salmon fillet, with skin
- salt, pepper
- oil for frying
- 1 box chickpeas
- ½ dl pine kernels
- 4 pearl onions, each one split into two
- 1 stalk rosemary
- juice of ½ lemon
- 1 tbsp butter
Divide the salmon fillet into four even-sized pieces. Sprinkle them with salt and pepper and fry them in oil for 3 minutes on each side. Remove them and keep them warm.
Drain the chickpeas well and roast them in the frying pan after the salmon, together with pine kernels, onion and the rosemary for 2–3 minutes. Pour over lemon juice and stir in butter. Season to taste with salt and pepper.
Serve the salmon with potatoes and the chickpea mixture.