Best 4 Salmon With Warm Chickpea Pepper Spinach Salad Recipes

Welcome to the culinary adventure of creating a delightful dish featuring succulent salmon and a vibrant warm chickpea pepper spinach salad. Embark on a journey of flavors as we explore the harmony of tender salmon with a medley of roasted chickpeas, crisp bell peppers, earthy spinach, and a tangy dressing. Let your taste buds dance to the rhythm of this nutritious and flavorful combination, perfect for a healthy and satisfying meal. Hold on tight as we dive into the world of ingredients and step-by-step instructions, promising to turn your kitchen into a symphony of flavors.

Here are our top 4 tried and tested 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

WARM CHICKPEA AND SPINACH SALAD WITH YOGURT SAUCE

Warm Chickpea and Spinach Salad With Yogurt Sauce image

Make and share this Warm Chickpea and Spinach Salad With Yogurt Sauce recipe from Food.com.

Provided by Parsley

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup low-fat plain yogurt
2 garlic cloves, crushed
3/4 teaspoon thyme
3/4 teaspoon oregano
1/8-1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 large red bell pepper, seeded and chopped
1/2 cup chopped onion
8 ounces mushrooms, halved (large ones quartered)
1 (15 ounce) can chickpeas, drained
12 ounces fresh spinach, chopped

Steps:

In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside.
In a large skillet, over med-high heat, sauté the peppers and onion in the oil for about 3 to 5 minutes.
Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking.
Add chickpeas and spinach, and cook just until spinach begins to wilt.
Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.

Nutrition Facts : Calories 255.9, Fat 5.8, SaturatedFat 1, Cholesterol 1.6, Sodium 493, Carbohydrate 42.9, Fiber 8.5, Sugar 11.9, Protein 12.2

SALMON SPINACH SALAD

Salmon Spinach Salad image

I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta. -Stephanie Matthews, Tempe, Arizona

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 salmon fillets (4 ounces each)
6 tablespoons thawed orange juice concentrate, divided
1/2 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon pepper
5 cups fresh baby spinach
1 medium navel orange, peeled and cut into 1/2-inch pieces
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
4-1/2 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup crumbled goat cheese

Steps:

Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat., Divide among plates; sprinkle with cheese. Top with salmon.,

Nutrition Facts : Calories 350 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 420mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

Choose the Right Salmon: Opt for wild-caught salmon for its superior flavor and nutritional value. If using farmed salmon, look for one raised without antibiotics or growth hormones.
Season Generously: Don't be shy with the salt and pepper. Salmon has a mild flavor, so it can handle bold seasonings.
Cook Salmon Properly: Salmon is a delicate fish that can easily overcook. Cook it until it is just flaky and opaque throughout. Overcooked salmon will be dry and tough.
Make a Flavorful Dressing: The dressing for the warm chickpea-pepper-spinach salad is key. Use a good quality olive oil and vinegar, and add some fresh herbs and spices for extra flavor.
Serve Immediately: Salmon is best served immediately after cooking. The salad can be made ahead of time, but the salmon should be cooked just before serving.

Conclusion:

This recipe for salmon with warm chickpea-pepper-spinach salad is a delicious and healthy meal that's perfect for any occasion. The salmon is cooked to perfection and the salad is packed with flavor. This dish is sure to become a favorite in your household.