1-Pan Baked Salmon With Mustard Greens And Chickpeas Recipe
Avoiding certain mistakes when cooking salmon will help you make this most out of this dish. Start with the best quality salmon you can find, whether that is wild-caught or reputably farm-raised. Look for good color and a fresh, not overly fishy aroma.
- 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
- Preheat the oven to 425 F.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine the chickpeas, shallot, tomatoes, 2 tablespoons olive oil, 2 teaspoons rosemary, and 1 teaspoon sea salt.
- Transfer the chickpea mixture to the baking sheet.
- Bake for 10 minutes.
- While the chickpeas are baking, rinse and pat dry the salmon fillet.
- Cut the salmon into 4 equal portions and rub with 1 tablespoon olive oil.
- Remove the chickpeas from the oven and reduce the temperature to 325 F.
- 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.
- Push the chickpea mixture to the sides of the baking sheet and place the salmon skin-side-down in the center of the pan.
- Top the salmon with the caper mixture.
- Arrange the mustard greens around the salmon and drizzle with the remaining tablespoon of olive oil.
- Bake the salmon for about 15 minutes, just until it flakes and is still opaque in the center.
- Serve the salmon, mustard greens, and chickpeas on a platter with lemon wedges on the side for squeezing.
Gather the 1-pan baked salmon with mustard greens and chickpeas ingredients
The star of this recipe is a fresh and thick center-cut skin-on salmon fillet. The skin is left on because it helps to keep the salmon intact while cooking, plus allows additional flavor and fat to melt into the meat. The salmon is baked on a sheet pan with a mixture of canned chickpeas, grape tomatoes, shallot, extra-virgin olive oil, and fresh rosemary. You will top the salmon with a mix of drained capers in brine, lemon zest and juice, chopped fresh garlic, and salt and pepper. The last step is arranging fresh mustard greens around the salmon. The mustard greens add a peppery and slightly bitter and bright flavor, which serves as a nice contrast to the fatty salmon.
