Slow-Cooked Salmon, Chickpeas, and Greens

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This slow-cooked salmon with chickpeas and greens is a sophisticated yet simple choice for anyone seeking a nutritious, heart-healthy meal. By baking the salmon fillets at a lower temperature, the fish retains a beautiful, buttery texture that pairs perfectly with the earthy, spiced chickpea base and the slight bitterness of the mustard greens. The addition of crispy fried capers and a sharp lemon and shallot dressing provides a wonderful contrast of textures and bright, zesty notes.

Ideal for a light midweek supper or a relaxed weekend lunch, this dish focuses on wholesome ingredients and balanced flavours. The combination of protein-rich salmon, fibre-packed pulses, and iron-rich greens makes it a satisfying option that does not feel heavy. Serve it warm from the oven for a colourful, homemade meal that is both comforting and restorative.

Ingredients for Slow-Cooked Salmon, Chickpeas, and Greens

2 matskedar olivolja, plus mer
1 15.140g can chickpeas, rinsed
1/2 teskedar malen kummin
Koshersalt, nymalen peppar
1 vitlöksklyfta, tunt skivad
1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
1 tesked honung
110g skinless salmon fillets
1/2 small shallot, very finely chopped
2 matskedar färsk citronsaft
1 tesked dijonsenap
1/2 teskedar honung
Koshersalt, nymalen peppar
60ml olivolja
60 ml vegetabilisk olja
2 tablespoons capers, rinsed, patted dry

How to make Slow-Cooked Salmon, Chickpeas, and Greens

Preheat oven to 121°C. 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 60ml 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 centre, 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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.