Slow-Cooked Salmon, Chickpeas, and Greens

Ingredients

• •2 tablespoons olive oil, plus more
• •1 can chickpeas
• •½ teaspoon ground cumin
• •to taste Kosher salt, freshly ground pepper
• •1 clove garlic
• •1 bunch mustard greens
• •1 teaspoon honey
• •4 fillets skinless salmon
• •½ small shallot
• •2 tablespoons fresh lemon juice
• •1 teaspoon Dijon mustard
• •½ teaspoon honey
• •to taste Kosher salt, freshly ground pepper
• •¼ cup olive oil
• •¼ cup vegetable oil
• •2 tablespoons capers
• •rinsed
• •patted dry

Cooking Instructions

1. 1.

   Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

   5 min

2. 2.

   Heat remaining 1 tablespoon 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 2 minutes. Transfer to dish with chickpea mixture.

   4 min

3. 3.

   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.

   35 min

4. 4.

   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.

   3 min

5. 5.

   Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

   2 min

6. 6.

   Drizzle salmon with vinaigrette and top with capers.

   1 min