Salmon with Chickpeas and Spinach

Prep Time: 10 minutes | Cook Time: 11 minutes | Total Time: 25 minutes | Yield: Serves 2

Ingredients:

  • 1/3 cup flat leaf parsley
  • 1 garlic clove, chopped
  • 1/2 TBSP plus 1 tsp olive oil
  • 2 boneless, skinless salmon fillets, 3-5 oz each, 1 inch thick
  • Salt and pepper
  • 1/4 tsp red pepper flakes
  • 3 cups baby spinach (4 oz)
  • 1/2 cup canned chickpeas, drained and rinsed

Directions:

  1. Preheat oven to 400F.
  2. Cut out 4 pieces of parchment.
  3. Pulse parsley, garlic and oil in a blender until a paste forms.
  4. Rub each fillet with 1/8 tsp salt and red pepper flakes. Rub paste on fillets.
  5. Divide spinach and chickpeas evenly on parchment, lay 1 fillet on each.
  6. Fold up to seal.
  7. Bake on 2 baking sheets, 9 to 10 minutes for medium rare or 11 minutes for medium. Unwrap.

Notes:

Recipe Origin:  No idea.

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