Baked Salmon with Chickpeas and Greens
Published Dec 06, 2014•Updated Apr 19, 2022
This post may contain affiliate links. Please read our disclosure policy.
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
Pin this now to save it for later
Pin It Now
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Stadium seating for Clara and Molly…
*This post contains affiliate links*
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. 😉
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!