Salmon With Warm Chickpea Pepper Spinach Salad Recipes

SALMON WITH SPINACH AND CHICKPEAS

Salmon with Spinach and Chickpeas image

An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 8

Ingredients

3/4 cup fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
5 cups baby spinach (6 1/2 ounces)
1 cup canned chickpeas, drained and rinsed

Steps:

Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.

Nutrition Facts : Calories 485 g, Cholesterol 88 g, Fat 18 g, Fiber 7 g, Protein 41 g, Sodium 403 g

SALMON WITH WARM CHICKPEA, PEPPER & SPINACH SALAD

Salmon with warm chickpea, pepper & spinach salad image

This wholesome grilled salmon dish is ready in just 20 minutes but makes a smart meal for two

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 7

Ingredients

1 large red pepper , quartered and deseeded
zest and juice ½ small lemon
pinch smoked paprika (we used sweet smoked paprika)
1 tbsp extra-virgin olive oil
100g bag young leaf spinach
2 x 140g (2 x 5oz) skinless salmon fillets
400g can chickpeas

Steps:

Heat the grill. Squash the pepper quarters flat and grill for 5 mins or until well blackened. Leave the grill on, then transfer the peppers to a bowl, cover with cling film and leave to cool slightly before peeling off the skins and cutting the flesh into strips.
Make the dressing by whisking together the lemon zest, juice, smoked paprika, olive oil and seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.
Season the salmon and grill for 5 mins or until just cooked through. Meanwhile, heat the chickpeas in their canning liquid in a saucepan for 3-4 mins. Drain well, then mix with the remaining dressing and strips of pepper. Spoon over the spinach and top with the salmon to serve.

Nutrition Facts : Calories 481 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.02 milligram of sodium

CHICKPEA AND SPINACH SALAD

Chickpea and Spinach Salad image

Provided by QUEEN OF MY KITCHEN

Yield 6 - 4 ounce servings

Number Of Ingredients 8

Ingredients

7 ounces fresh baby spinach leaves, chopped
1 - 29 ounce can of chickpeas (garbanzos), drained and rinsed
1 red bell pepper, seeded, ribs removed, and chopped - medium dice
1½ Tablespoons finely chopped scallion (white and light green parts)
Juice of 1 lemon - about ¼ cup
⅓ cup extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

In a large bowl combine the spinach, chickpeas, bell pepper, and scallions.
Whisk together the lemon juice, olive oil, salt, and pepper and pour over the chickpea/spinach mixture. Toss to evenly coat.

Nutrition Facts : Nutrition Information Serving size 4 ounces, Calories

FRESH SALMON SALAD WITH CHICKPEAS AND TOMATOES

Fresh Salmon Salad with Chickpeas and Tomatoes image

This is delicious served either warm or at room temperature.

Provided by Jill Dupleix

Categories Salad Bean Citrus Fish Herb Olive Tomato Quick & Easy Lunch Orange Basil Salmon Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Steps:

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

BALSAMIC-SALMON SPINACH SALAD

Balsamic-Salmon Spinach Salad image

This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette, divided
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries

Steps:

Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

WILTED SPINACH SALAD WITH CHICKPEAS

Wilted Spinach Salad with Chickpeas image

Summertime meals just got easier thanks to this warm spinach salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 pound (about 4 cups) cherry tomatoes
1 can (19 ounces) chickpeas
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons white-wine vinegar
1 pound baby spinach
1/2 cup slivered black olives

Steps:

Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).

Nutrition Facts : Calories 285 g, Fat 16 g, Fiber 8 g, Protein 6 g

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