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
Author: Jess Smith via Inquiring Chef
Cost: $10.00
9 x 13 Baking Dish
Skillet
Saucepan
Small Mixing Bowl
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
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.
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