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.