Best Salmon With Warm Chickpea Pepper Spinach Salad Recipes

Pan Seared Salmon Warm Spinach Salad image

Provided by MaryEllyn Thomas @MaryEllynThomas

Categories Fish

Number Of Ingredients 9

3 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) olive oil, extra virgin
16 ounce(s) salmon filets divided skin off
6 ounce(s) fresch baby spinach
1 tablespoon(s) fresh garlic chopped
1/2 cup(s) shredded parmesan
20 - cherry tomatoes 10 each serving
- salt and pepper
- lemon

Steps:

Preheat oven to 375. Heat 3 Tbl olive oil until smoking. Sprinkle salmon with salt and pepper and carefully place in the saute pan.
Sear the salmon for 3-4 minutes on each side, or until the salmon has a golden crust.
Remove salmon from pan and place in oven to finish approximately 5 minutes
While salmon is finishing, pour out the used oil from the saute pan, but do not clean. Add fresh 2 tbl of olive oil and heat until just smoking. Add the cherry tomatoes to the pan and cook for 1 minute. Add fresh garlic to the pan and cook 1 minute, Add the baby spinach to the pan and cook for 1 minute constantly fluffing the tongs. Remove from heat, add Parmesan cheese, and fluff until melted into the spinach.
Plate the spinach mix. Remove salmon from oven and serve over the spinach. Squeeze the juice of the lemon over the salmon and serve

Fresh Salmon Salad with Chickpeas and Tomatoes image

Provided by Jill Dupleix

Yield Makes 6 servings

Number Of Ingredients 12

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Steps:

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.