Salmon with Spinach and Chickpeas

By LisaMK

this recipe is from Martha Stewart Living, March 2011.
Great to use as foil pockets.
Goes great with a rice.

Ingredients

• 3/4 c flat-leaf parsley
• 1 garlic clove- (I use minced)
• 1 tbs + 2 tsp evoo
• 4 salmon fillets
• coarse salt & pepper
• 1/2 tsp red-pepper flakes
• 5 c baby spinach (6 1/2 oz)
• 1 cup canned chickpeas, drained & rinsed.

Details

Servings 4
Preparation time 15mins
Cooking time 26mins

Preparation

Step 1

Preheat oven to 400 degrees.
Cut 4 pieces of foil to make pockets for the salmon.
Pulse parsley,garlic & oil in food processor or blender until paste forms.
Season each fillet w/ s&P and red pepper flakes.
Rub fish with paste.
Divide spinach & chickpeas amongst 4 foil pockets. Place salmon fillet on top of spinach & chickpeas in each pocket. sprinkle w/evoo.
Seal foil as pocket w/crease on top, foil over ends so nothing can seep out.
Bake on 2 baking sheets (2 pockets per sheet).
for approx. 11 minutes. Unwrap and serve on platter w/rice.