1. Preheat the oven to 200°C (400°F). 

2. Mix the butter, dill, and lemon juice together in a bowl. 

3. 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.

4. Bake for 10 minutes. 

5. 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. 

Chef’s secret

Add crumbled feta to the chickpea & spinach sauté.