Salmon with Spinach and Chickpeas
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Salmon with Spinach and Chickpeas

Submitted by: Barbara Dodson

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 4

Quick and easy recipe for salmon! Serve with a nice side salad, if desired!


    1/2 tsp. red pepper flakes

    1/2 tsp. fresh ginger

    5 c. baby spinach

    1 c. cooked chickpeas

    3/4 c. fresh parsley

    1 clove garlic

    1 1/2 tbsp. extra virgin olive oil

    4 salmon

    sea salt & black pepper to taste


Preheat oven to 400ºF. Cut four 12x17-inch pieces of parchment paper; fold each in half crosswise to form a crease, then open up.

Using a blender or food processor, pulse the parsley, minced garlic, freshly grated ginger, and olive oil to make a paste. Season each salmon fillet with salt and red pepper flakes.

Rub fish with the paste. Divide spinach and chickpeas evenly among the four parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of an individual salmon fillet; season each pile with sea salt and ground black pepper, to taste. Place a salmon fillet on top of each pile and fold parchment paper over the ingredients; make overlapping pleats to seal.

Bake about 11 minutes for medium. Unwrap carefully so as not to allow any steam to burn you. ENJOY!