Best Salmon With Warm Chickpea Pepper Spinach Salad Recipes

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SALMON WITH SPINACH AND CHICKPEAS



Salmon with Spinach and Chickpeas image

An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

3/4 cup fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
5 cups baby spinach (6 1/2 ounces)
1 cup canned chickpeas, drained and rinsed

Steps:

  • Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  • Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
  • Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
  • Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.

Nutrition Facts : Calories 485 g, Cholesterol 88 g, Fat 18 g, Fiber 7 g, Protein 41 g, Sodium 403 g

BALSAMIC-SALMON SPINACH SALAD



Balsamic-Salmon Spinach Salad image

This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette, divided
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries

Steps:

  • Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

FRESH SALMON SALAD WITH CHICKPEAS AND TOMATOES



Fresh Salmon Salad with Chickpeas and Tomatoes image

This is delicious served either warm or at room temperature.

Provided by Jill Dupleix

Categories     Salad     Bean     Citrus     Fish     Herb     Olive     Tomato     Quick & Easy     Lunch     Orange     Basil     Salmon     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 12

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Steps:

  • Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
  • Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

LEMONY SALMON AND SPICED CHICKPEAS



Lemony Salmon and Spiced Chickpeas image

Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.

Provided by David Tamarkin

Categories     #cook90     Dinner     Lunch     Fish     Seafood     Salmon     Chickpea     Arugula     Radish     Lemon     Small Plates     Kid-Friendly     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 12

1 lemon, thinly sliced, seeds removed
1/2 cup extra-virgin olive oil, plus more for drizzling
1 (1 1/2-lb.) salmon fillet, preferably skin-on
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1 (15-oz.) can chickpeas, rinsed, patted dry
1 garlic clove, finely chopped
2 tsp. za'atar
1 tsp. fresh lemon juice
4 cups baby arugula or baby spinach
4 radishes, trimmed, thinly sliced
Flaky sea salt

Steps:

  • Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
  • Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
  • Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
  • Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.

PEPPER-CRUSTED SALMON WITH GARLIC CHICKPEAS



Pepper-crusted salmon with garlic chickpeas image

Add a crunchy twist to a classic salmon recipe to create a simple yet special supper

Provided by Mary Cadogan

Categories     Main course

Time 25m

Number Of Ingredients 10

4 skinless salmon fillets , about 150g/5oz each
2 tsp black peppercorns
1 tsp paprika
grated zest and juice 2 limes
1 tbsp olive oil
2 x 400g/14oz cans chickpeas
3 tbsp olive oil
2 garlic cloves , finely chopped
150ml vegetable stock
130g bag baby spinach

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.
  • Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.

Nutrition Facts : Calories 531 calories, Fat 3.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 1.01 milligram of sodium

SALSA VERDE SALMON WITH SMASHED CHICKPEA SALAD



Salsa verde salmon with smashed chickpea salad image

Make this versatile salmon dish served with a smashed chickpea salad as a quick midweek meal and enjoy the leftovers for lunch the next day

Provided by Anna Glover

Categories     Dinner, Lunch, Supper

Time 35m

Yield Serves 1, plus 1 lunchbox

Number Of Ingredients 10

3 tsp olive oil
1 orange , zested and juiced
2 skin-on salmon fillets
small bunch of parsley (including stalks), finely chopped
½ tbsp Dijon mustard
1 shallot or 1/2 small red onion, finely chopped
½ tbsp red wine vinegar
400g can chickpeas , drained and rinsed
2 roasted red peppers from a jar, drained and chopped
50g kale

Steps:

  • Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.
  • Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
  • Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.
  • Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below.

Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.6 milligram of sodium

PAN SEARED SALMON WARM SPINACH SALAD



Pan Seared Salmon Warm Spinach Salad image

My sister attended a cooking class and she sent me this recipe, it's not just pretty on the plate but also delicious.

Provided by MaryEllyn Thomas @MaryEllynThomas

Categories     Fish

Number Of Ingredients 9

3 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) olive oil, extra virgin
16 ounce(s) salmon filets divided skin off
6 ounce(s) fresch baby spinach
1 tablespoon(s) fresh garlic chopped
1/2 cup(s) shredded parmesan
20 - cherry tomatoes 10 each serving
- salt and pepper
- lemon

Steps:

  • Preheat oven to 375. Heat 3 Tbl olive oil until smoking. Sprinkle salmon with salt and pepper and carefully place in the saute pan.
  • Sear the salmon for 3-4 minutes on each side, or until the salmon has a golden crust.
  • Remove salmon from pan and place in oven to finish approximately 5 minutes
  • While salmon is finishing, pour out the used oil from the saute pan, but do not clean. Add fresh 2 tbl of olive oil and heat until just smoking. Add the cherry tomatoes to the pan and cook for 1 minute. Add fresh garlic to the pan and cook 1 minute, Add the baby spinach to the pan and cook for 1 minute constantly fluffing the tongs. Remove from heat, add Parmesan cheese, and fluff until melted into the spinach.
  • Plate the spinach mix. Remove salmon from oven and serve over the spinach. Squeeze the juice of the lemon over the salmon and serve

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