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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 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


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



  • 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


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