Ingredients
- Salmon:
- 2 Tbsp olive oil, plus more
- 1 15.5 oz. can chickpeas, rinsed
- 1/2 tsp. ground cumin
- Kosher salt, freshly ground pepper
- 1 garlic clove, thinly sliced
- 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 tsp. honey
- 4 6-oz. skinless salmon fillets
- Vinaigrette and Assembly:
- 1/2 small shallot, very finely chopped
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. honey
- Kosher salt, freshly ground pepper
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- 2 Tbsp. capers, rinsed, patted dry
Preparation
Step 1
Salmon: Preheat oven to 250 degrees. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of the chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing until greens are completely wilted, about two minutes. Transfer to dish with chickpea mixture.
Season salmon with salt and pepper, arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.
Vinaigrette: Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle salmon with vinaigrette and top with capers.