Baked Salmon with Chickpeas and Greens


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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

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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: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 4


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



  • 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


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.


  • 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.


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $10.00
Calories: 439
Keyword: easy dinner, easy salmon recipe, seafood
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Stadium seating for Clara and Molly…


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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. 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!

    1. 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. 😉

  2. 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!