Slow Cooked Salmon

2018-01-07

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Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon Slow Cooked Salmon

Recipe

Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture. Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes. Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels. Drizzle salmon with vinaigrette and top with capers.

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Nutritional Info

This information is per serving.

  • Protein

    44
  • Fat Total

    54
  • Calories

  • Sodium