Tomato-Braised Salmon with Chickpeas and Spinach

Pan-seared wild salmon fillets braised gently over savory chickpeas, tender baby spinach, and garlic-thyme crushed tomatoes.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: French
• Difficulty: Medium
• Cost: $6.91/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Halal
• Low-Sugar
• Low-Saturated-Fat

Tags

• one-pot
• healthy
• rich

Ingredients

• 1.5 pound salmon fillets (skinless, cut into 4 portions)
• 2 can chickpeas (rinsed and drained)
• 6 cup baby spinach
• 1 can diced tomatoes
• 1 yellow onion (diced)
• 4 clove garlic (minced)
• 2 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1 cup vegetable broth

Instructions

1. Season the salmon fillets on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the salmon fillets and sear for 3 minutes until lightly browned on one side; transfer to a plate.
3. In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and minced garlic, cooking for 3 minutes until fragrant.
4. Add the diced tomatoes, drained chickpeas, vegetable broth, dried thyme, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Bring to a gentle simmer for 8 minutes.
5. Fold the fresh baby spinach into the simmering chickpea mixture until completely wilted, about 2 minutes.
6. Nestle the seared salmon fillets back into the skillet on top of the greens and chickpeas. Reduce heat to medium-low, cover, and braise for 6 to 8 minutes until the salmon is opaque throughout and flakes easily with a fork.

Notes

Store the remaining two portions in an airtight container. When reheating tomorrow, warm gently over low heat in a covered pan to keep the salmon moist.

Nutrition (per serving)

• Calories: 652
• Protein: 47.4 g
• Carbohydrates: 43.5 g
• Fat: 32.8 g
• Fiber: 9.7 g
• Sodium: 1835 mg
• Saturated Fat: 4.8 g
• Sugar: 10 g
• Cholesterol: 98 mg