1-Pan Baked Salmon With Mustard Greens and Chickpeas Recipe
Prep Time:
25 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 large shallot, thinly sliced
  • 2 cups grape tomatoes, halved
  • 6 tablespoons extra-virgin olive oil, divided
  • 4 teaspoons chopped fresh rosemary leaves, divided
  • 2 teaspoons sea salt, divided
  • 1 ½ pounds skin-on, center-cut salmon fillet
  • ¼ cup capers in brine, drained
  • 1 tablespoon chopped lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic, chopped
  • ½ teaspoon freshly cracked black pepper
  • 6 cups fresh mustard greens, tough stems removed, torn into smaller pieces
  • 1 small lemon, cut into wedges
Directions
  1. Preheat the oven to 425 F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a medium bowl, combine the chickpeas, shallot, tomatoes, 2 tablespoons olive oil, 2 teaspoons rosemary, and 1 teaspoon sea salt.
  4. Transfer the chickpea mixture to the baking sheet.
  5. Bake for 10 minutes.
  6. While the chickpeas are baking, rinse and pat dry the salmon fillet.
  7. Cut the salmon into 4 equal portions and rub with 1 tablespoon olive oil.
  8. Remove the chickpeas from the oven and reduce the temperature to 325 F.
  9. In a small bowl, combine the capers, 2 tablespoons olive oil, lemon zest, lemon juice, remaining 2 teaspoons of rosemary, garlic, remaining teaspoon of sea salt and the pepper.
  10. Push the chickpea mixture to the sides of the baking sheet and place the salmon skin-side-down in the center of the pan.
  11. Top the salmon with the caper mixture.
  12. Arrange the mustard greens around the salmon and drizzle with the remaining tablespoon of olive oil.
  13. Bake the salmon for about 15 minutes, just until it flakes and is still opaque in the center.
  14. Serve the salmon, mustard greens, and chickpeas on a platter with lemon wedges on the side for squeezing.