- Preheat the oven to 200°C (400°F).
- Mix the butter, dill, and lemon juice together in a bowl.
- Place salmon fillets on a piece of foil wrap. Season with salt and pepper. Top with knobs of dill butter. Seal foil to form a packet and place on a baking sheet.
- Bake for 10 minutes.
- Heat oil in a large skillet over medium-high heat. Sauté the chickpeas, green onions, and garlic for 4 to 5 minutes. Add spinach. Season with salt and pepper. Continue to sauté for 3 to 4 minutes, until spinach starts to wilt. Serve with the salmon fillets.
Add crumbled feta to the chickpea & spinach sauté.