The method for this Baked Salmon with Chickpeas and Greens means you can cook the salmon a few minutes too little or too many without much issue. The addition of a simple vinaigrette lends a bit of flavor and moisture to the finished dish that gets topped off with crispy capers.
We leave for Madrid in 48 hours. While there, I plan to eat my weight in cheese, ham, and bread, so I figured I should pack in a few relatively healthy dinners now. Enter this salmon with chickpeas and greens. Healthy, easy, and so good, I made it twice in two weeks.
Figuring out what to pack for international travel with two infants requires higher-level math. (4 daytime diapers + 1 nighttime diaper) x number of days in Spain x 2 babies + innumerable blow-out insurance diapers = A LOT OF DIAPERS. I was glad we had a packing trial run for our beach trip a month ago, but truthfully our strategy on that trip was to throw everything the girls own in the back of a rented van. This time around there are weight restrictions to contend with. And winter weather to plan for.
Packing aside, I am overwhelmed with excitement for our first extended vacation as a family and the chance to soak up another culture and hang out with family members who are meeting us in Madrid.
But before I go finish packing…this salmon. I usually blast it under the broiler which works well but is less forgiving. All the components in this baked salmon can be made and assembled a day in advance which means all you have to do is slide it in the oven when you’re ready for it.
This produces a salmon that is nice and flaky.
And speaking of the pending holidays, my friend Katie just put together an awesome round-up of edible holiday gifts – check out this list if you’re looking for ideas for homemade gifts this season!
More Salmon Recipes
- Foil-Roasted Salmon with Chickpeas and Greens
- Broiled Honey Lime Salmon
- Pan Seared Salmon and Gnocchi with Sage Butter Sauce
- Lemongrass Roasted Salmon
- Honey Lime Salmon Tacos
- Salmon with Sweet Chili Lime Butter and Roasted Broccoli
- Chipotle Lime Salmon
- Thai-Style Salmon Satay with Peanut Sauce
- Salmon and Edamame Soba Noodles with Miso Vinaigrette
Favorite Tools
- 9×13 Emile Henri Baker
- Silicone Basting Brush
- Lodge Cast Iron Skillet
- Anchor 3-Piece Glass Mixing Bowls
- Whisk
- All Clad Saucepan
Slow-Cooked Salmon with Chickpeas and Greens
Equipment
- 9 x 13 Baking Dish
- Skillet
- Saucepan
- Small Mixing Bowl
Ingredients
Salmon:
- 2 Tbsp Extra Virgin Olive Oil, plus more if needed
- 1 15 oz can Chickpeas, rinsed
- ½ tsp Ground Cumin
- Kosher Salt and freshly ground Black Pepper
- 1 clove Garlic, thinly sliced
- 1 bunch Small Mustard Greens, ribs and stems removed, leaves coarsely chopped
- 1 tsp Honey
- 4 Salmon Fillets, skinless (~ 6 ounces each)
Vinaigrette and Assembly:
- ½ small Shallot, very finely chopped
- 2 Tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- ½ tsp Honey
- Kosher Salt and freshly ground Black Pepper
- ¼ cup Olive Oil
- ¼ cup Vegetable Oil
- 2 Tbsp Capers, rinsed and patted dry
Instructions
For Salmon:
- Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
- Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
- Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.
Vinaigrette:
- Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
Assembly:
- Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
- Drizzle salmon with vinaigrette and top with capers.
Nutrition
Stadium seating for Clara and Molly…
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Oh my, that sounds like quite the packing job! I’m sure you’ll have a lovely time in Spain, even with diaper math logistics. Lovely looking salmon – this has inspired me to do a baked tofu thing on a bed of greens. And thanks for the link love, my dear!
You ate this before Christmas – for us it was after! Needed something healthy and light after all the cookies and ham (not together). Cheers, Jess!
Lol – I had to eat light before spending 3 weeks in Madrid where I ate all the cheese and bread in sight, Francesca! It’s going back on the menu now when I’m in desperate need of some greens. 😉