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salmon filets on a bed of greens and chickpeas
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3.8 from 5 votes

Foil-Roasted Salmon with Greens and Chickpeas

Enclosing the salmon in a foil packet keeps it moist and tender during a low, slow cook time. Cook the salmon over chard and chickpeas and finish with a creamy lemon dijon mustard sauce.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Keyword: easy dinner, foil-packet, seafood, sheet pan meal
Servings: 4
Calories: 370kcal
Author: Jess Smith via Inquiring Chef
Cost: $12.00


  • Mixing Bowl
  • Half Sheet Pan
  • aluminum foil


Salmon, Chickpeas, and Greens:

  • 4 large leaves Swiss Chard, stems discarded and leaves finely chopped
  • 1 15 oz can Chickpeas, drained and rinsed
  • 1 tablespoon Red Wine Vinegar (sub white wine vinegar or apple cider vinegar)
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Capers, drained
  • 2 cloves Garlic, chopped
  • ½ teaspoon Kosher Salt
  • 4 filets Salmon (about 6 oz each; see note)
  • 1 Lemon, thinly sliced

Creamy Lemon Dijon Sauce:

  • ½ cup Plain or Greek Yogurt
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Dijon Mustard
  • ¼ teaspoon Honey
  • Pinch Salt


  • Preheat oven to 350°F / 177°C.
  • Place a large piece of foil on top of a sheet pan. Toss chard and chickpeas with vinegar, olive oil, capers, garlic, and salt. Spread out on one half of the sheet pan.
  • Top chard and chickpeas with salmon. Season salmon with some salt and pepper and top with lemon slices.
  • Enclose salmon and seal foil tightly. (Note: You may have to really compress the chard to fit inside the foil packet. It will seem like a lot, but will cook way down.)
  • Transfer sheet pan with salmon to oven and cook until salmon flakes easily with a fork, 25 to 30 minutes. (This will vary a bit depending on the thickness of your salmon. You can pull back the foil a bit to check on it.)
  • While salmon cooks, whisk together yogurt, lemon juice, mustard, honey, and a pinch of salt.
  • Serve creamy lemon sauce over salmon and greens. Enjoy!


Salmon - I like to buy pre-sliced salmon filets because they are so easy to serve. You can also buy whole piece of salmon (about 1.5 lbs for 4 servings) and just slice it when serving. Skin-on or skinless salmon will work fine in this recipe.


Calories: 370kcal | Carbohydrates: 16g | Protein: 41g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 853mg | Potassium: 1187mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3004IU | Vitamin C: 32mg | Calcium: 108mg | Iron: 3mg