Salmon with Spinach and Chickpeas

Prep Time:
15 mins
Total Time:
25 mins

An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.

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