Ingredients:

Salmon:

  • 2 tablespoons olive oil, plus more
  • 1 15.5-oz. can chickpeas, rinsed
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove, thinly sliced
  • 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
  • 1 teaspoon honey
  • 4 6-oz. skinless salmon fillets

Vinaigrette and Assembly:

  • ½ small shallot, very finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • Kosher salt and freshly ground black pepper
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 2 tablespoons capers, rinsed, patted dry

Method:

Salmon:

  • Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of 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 ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 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 centre, 30-35 minutes.

Vinaigrette and Assembly:

  • 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

 Recipe from bon apetit

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