Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Spinach and Chickpeas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish. Ingredients ¾ 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 ½ teaspoon crushed red-pepper flakes 5 cups baby spinach (6 ½ ounces) 1 cup canned chickpeas, drained and rinsed Directions 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. Rate it Print