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Baked Salmon with Chickpeas and Greens

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This is definitely my favorite salmon dish, as it’s very flavorful, quick and easy to prepare, and is light yet filling.

If you make this, I think you’ll find that the greens and chickpeas are such a great combo together that you could prepare them as a side dish, by themselves, to go along with another protein or take to a pot luck party. Just an idea 😉

*Serves 4

salmon with chickpeas greens and vinaigrette

Ingredients

Salmon Ingredients

  • 4 6-oz. skinless salmon fillets
  • 3 tablespoons olive oil
  • 1 15.5-oz. can chickpeas, rinsed
  • ½ teaspoon ground cumin
  • Kosher salt + ground black pepper
  • 1 garlic clove – sliced thin
  • 1 bunch small mustard greens or kale – with stems removed, and leaves rough chopped
  • 1 teaspoon honey

Vinaigrette Ingredients

  • 1/2 cup extra virgin olive oil
  • ½ small shallot – diced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • Kosher salt + fresh ground black pepper

Directions

Directions for preparing and baking the salmon, chickpeas and greens

Preheat oven to 250°. Brush a large baking dish with olive oil. I use a Pyrex glass dish (as seen above).

In a medium mixing bowl, combine chickpeas, cumin, salt, pepper and 1 tablespoon extra virgin olive oil; and mix together, mashing some of the chickpeas with a fork. Mash about half of chickpeas with a fork. Then, spoon the chickpea mixture into the prepared baking dish.

In a large skillet, heat 1 tablespoon extra virgin olive oil. Add the garlic and let cook by itself for about 1 min, then add in the mustard greens/kale, honey, 1/4 cup of water, salt and pepper. Toss and cook the greens until wilted. Then, transfer to the baking dish, along with the chickpea mixture.

Next, season the salmon with salt and pepper, and place on top of the chickpeas and greens in the baking dish. So, the order of ingredients in the baking dish is: chickpea mixture on the bottom, then the greens on top of the chickpeas and the salmon on top of the greens.

Bake in the over for about 35 minutes, until the salmon is cooked.

Directions for the vinaigrette

While the salmon is baking, it’s time to make the vinaigrette. Combine: extra virgin olive oil, diced shallot, lemon juice, dijon mustard, honey, salt and pepper together in a small bowl and whisk together.

Once the salmon is out of the oven, drizzle the vinaigrette over the top of the dish and serve.

baked salmon with chickpeas and greens

 

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