Lemon Rosemary Salmon with Chickpeas and Greens
This hearty and flavorful roast salmon dish packs a nutritious and delicious punch with protein-rich chickpeas and greens. Lemon, rosemary and tomatoes add rich layers of flavor to this simple yet elegant dish!
Ingredients
Salmon:
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 2 teaspoons chopped fresh rosemary
- 1 small clove garlic, chopped
- 1 1/2 pounds fresh or frozen skin-on filet of salmon
Chickpeas and Greens:
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, thinly sliced
- 2 teaspoons chopped fresh rosemary
- 2-3 medium or small tomatoes, roughly chopped
- 6 cups mixed fresh greens, kale, mustard or collard
- 1 can chickpeas (garbanzo beans), drained and rinsed
- Sea salt and freshly ground black pepper, to taste
- Fresh lemon juice, for seasoning
- Extra virgin olive oil, for drizzling
Instructions
For the Lemon Rosemary Salmon:
- Combine the lemon juice, olive oil, salt, rosemary and garlic in a small bowl.
- Rinse and pat dry the salmon filet and place in a parchment-lined baking sheet (if salmon was frozen, make sure it has been properly thawed).
- Spread the lemon juice marinade evenly over the filet. Cover with plastic and refrigerate for 1 hour.
For the Chickpeas and Greens:
- Preheat the oven to 425°. Once the oven is hot and the salmon has finished marinating, remove the plastic and place in the oven to roast while preparing the chickpeas and greens.
- In a large skillet, heat the 2 tablespoons olive oil over medium heat.
- Add the shallot and rosemary and saute for 1 minute.
- Add the tomatoes to the pan and cook and stir for another minute.
- Add the greens and saute for about 5 minutes until starting to wilt, adjusting the heat as needed.
- Add the chickpeas and season with salt and pepper, cooking just until heated through.
To Finish the Dish:
- The salmon should roast for 10-12 minutes, just until cooked through (cooking time will vary with the thickness of the filet--be sure not to overcook!)
- Transfer the salmon filet to a warmed serving platter and surround with the chickpeas and greens. Give the dish a final squeeze of fresh lemon juice and a generous drizzle of extra virgin olive oil.
Notes
Tips for Success:
- If using frozen salmon, thaw the filet overnight in the refrigerator in a glass pan.
- The salmon will flake easily once it is cooked through. Check the oven after 7 or 8 minutes of roasting in case you have a thinner filet.
- The chickpeas and greens come together quickly in the pan while the salmon roasts, but they can also be prepared in advance and re-warmed for serving.
Wine Pairing:
- This dish would pair beautifully with a Pinot Grigio from Friuli, Vernaccia from Tuscany or a young Austrian Grüner Veltliner.
Servings: 4