Baked Salmon with Chickpeas and Greens

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

• 9x13 Emile Henri Baker
• Silicone Basting Brush
• Lodge Cast Iron Skillet
• Anchor 3-Piece Glass Mixing Bowls
• Whisk
• All Clad Saucepan

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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 minutes mins

Cook Time30 minutes mins

Total Time50 minutes 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...

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