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    Home > Recipes > Seafood

    Baked Salmon with Chickpeas and Greens

    Published: Dec 6, 2014 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 3 Comments · This post may contain affiliate links.

    adding vinaigrette to salmon
    salmon in a baking dish
    salmon with greens in a baking dish
    baked salmon with greens and chickpeas

    salmon and greens in a white baking dish

    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.

    Slow-Cooked Salmon with Chickpeas and Greens

    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.

    salmon and greens in a white baking dish

    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

    • 9x13 Emile Henri Baker
    • Silicone Basting Brush
    • Lodge Cast Iron Skillet
    • Anchor 3-Piece Glass Mixing Bowls
    • Whisk
    • All Clad Saucepan
    Print Recipe
    No ratings yet

    Slow-Cooked Salmon with Chickpeas and Greens

    The slow cooking method for this Salmon with Chickpeas and Greens means you can cook the salmon a few minutes too little or too many without much issue. The added addition of a simple vinaigrette lends a bit of flavor and moisture to the finished dish that gets topped off with crispy capers.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Main Dish
    Keyword: easy dinner, easy salmon recipe, seafood
    Servings: 4
    Calories: 439kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • 9 x 13 Baking Dish
    • Skillet
    • Saucepan
    • Small Mixing Bowl

    Ingredients

    Salmon:

    • 2 tablespoon Extra Virgin Olive Oil, plus more if needed
    • 1 15 oz can Chickpeas, rinsed
    • ½ teaspoon 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 teaspoon Honey
    • 4 Salmon Fillets, skinless (~ 6 ounces each)

    Vinaigrette and Assembly:

    • ½ small Shallot, very finely chopped
    • 2 tablespoon Fresh Lemon Juice
    • 1 teaspoon Dijon Mustard
    • ½ teaspoon Honey
    • Kosher Salt and freshly ground Black Pepper
    • ¼ cup Olive Oil
    • ¼ cup Vegetable Oil
    • 2 tablespoon 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

    Calories: 439kcal | Carbohydrates: 4g | Protein: 34g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 201mg | Potassium: 865mg | Fiber: 1g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg

    Stadium seating for Clara and Molly...

    IMG_1307

    *This post contains affiliate links*

    Related

    « Molly and Clara - 7 Months
    Christmas in Madrid »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Katie (The Muffin Myth)

      December 07, 2014 at 4:49 pm

      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!

      Reply
    2. francesca

      January 07, 2015 at 4:39 pm

      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!

      Reply
      • Jess

        January 09, 2015 at 2:39 pm

        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. 😉

        Reply

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