{"id":348,"date":"2025-01-02T15:23:56","date_gmt":"2025-01-02T15:23:56","guid":{"rendered":"http:\/\/18.234.64.53\/?page_id=348"},"modified":"2025-01-02T15:23:56","modified_gmt":"2025-01-02T15:23:56","slug":"lemon-salmon-and-spiced-chickpeas","status":"publish","type":"page","link":"https:\/\/www.chitty.io\/index.php\/lemon-salmon-and-spiced-chickpeas\/","title":{"rendered":"Lemon Salmon and Spiced Chickpeas"},"content":{"rendered":"
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Lemon Salmon and Spiced Chickpeas<\/h2>\n\n
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A great salmon dish for the oven or grill with a cedar plank.<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Foil Lined Rimmed Baking Sheet — if roasting in the oven.<\/span><\/div><\/li>
  • 1 Charcoal Grill — if using a grill<\/span><\/div><\/li>
  • 1 Plank of Cedar Wood — if using a grill<\/span><\/div><\/li>
  • 1 Medium Bowl<\/div><\/li>
  • 1 Large Bowl<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1<\/span> Lemon<\/span> — thinly sliced, seeds removed<\/span><\/li>
    • 1\/4<\/span> cup<\/span> Olive Oil<\/span> — extra virgin. More for drizzling<\/span><\/li>
    • 1 1\/2<\/span> lb<\/span> Salmon Filet<\/span> — skin on<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> Kosher Salt<\/span> — more to taste<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> Fresh Ground Black Pepper<\/span> — to taste<\/span><\/li>
    • 2<\/span> cloves<\/span> Garlic<\/span> — finely chopped<\/span><\/li>
    • 2<\/span> tsp<\/span> Za'atar<\/span><\/li>
    • 4<\/span> cups<\/span> Baby Spinach<\/span><\/li>
    • 4<\/span> Radish<\/span> — trimmed, thinly sliced, <\/span><\/li>
    • 1<\/span> can<\/span> Chickpeas<\/span> — 15oz, rinsed, patted dry.<\/span><\/li>
    • 1\/2<\/span> Red Onion<\/span> — thinly sliced<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Oven Baked<\/h4>
      • Place a rack in the lower third of the oven. Preheat oven to 425F.<\/span><\/div><\/li>
      • Toss lemon slices with a drizzle of olive oil. Arrange slices in an even layer on a foil lined rimmed baking sheet.<\/span><\/div><\/li>
      • Roast salmon until just opaque in the middle, approximately 12 to 17 minutes. Temperature should be 130 to 135F when removed from the oven. Let salmon cool and flake into medium-sized pieces.<\/span><\/div><\/li><\/ul><\/div>

        Grilled with Cedar Wood Plank<\/h4>
        • Soak cedar wood plank in water for an hour. You can use rimmed baking sheet with water and two plates to submerge.<\/span><\/div><\/li>
        • Set grill for 425F<\/span><\/div><\/li>
        • Place salmon on plank skin side down. Toss lemon slices with a drizzle of olive oil. Arrange slices on top of salmon.<\/span><\/div><\/li>
        • Roast salmon until just opaque in the middle, approximately 12 to 17 minutes. Temperature should be 130 to 135F when removed from the grill. Let salmon cool on plank and flake into medium-sized pieces.<\/span><\/div><\/li><\/ul><\/div>

          Chickpeas and Spinach<\/h4>
          • Add chickpeas, garlic, za'atar, and 1\/4 cup olive oil to a bare simmer in a small skillet over medium low heat. Cook, stirring occasionally, and reducing the heat if necessary for 10 minutes. Salt and and pepper to taste and remove from the heat.<\/span><\/div><\/li>
          • Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil in the skillet. Whisk lemon juice into the skillet oil. Taste dressing and season with additional salt, pepper, and za'atar if needed.<\/span><\/div><\/li>
          • Toss spinach in a large bowl with 1 tsp of dressing. Divide among 4 serving bowls along with radishes, chickpeas, red onion, and Salmon. Add more lemons if desired and to taste. Drizzle with more skillet dressing with salt and pepper to taste.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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