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Chickpea Mash with Mediterranean Salmon

Prep: 45 minutes
Total: 45 minutes
Servings: 2
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Ingredients 

  • 12 ounces salmon
  • Kosher salt
  • Black pepper
  • ½ teaspoon paprika

For the chickpea mash:

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 vine tomatoes, cut into 1” pieces
  • 2 cloves garlic
  • 1 can chickpeas, 14 ounce can
  • 1 cup chicken stock
  • 1 cup water
  • 8 ounces spinach
  • 1/3 cup green olives, I like castelvetranos. I used whole seeded, but pitted would be great too.
  • 1/4 bunch parsley
  • ½ teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil, for finishing
  • lemon, sliced, for garnish

Instructions 

  • Prep all the vegetables, aromatics, and herbs - dice the shallot, cut the tomatoes into 1” pieces, mince the garlic, and chop the parsley.
    1 shallot, 2 vine tomatoes, 2 cloves garlic, 1/4 bunch parsley
  • Heat a pan on medium high heat. Add 2 tablespoons of oil, the diced shallots, and a pinch of salt. Cook for 2 minutes, stirring occasionally, then add the tomatoes and and garlic. Cook for 1 minute, then add the drained chickpeas and chicken broth. Cover and cook for about 15 minutes on medium high heat.
    2 tablespoons olive oil, 1 shallot, 2 vine tomatoes, 2 cloves garlic, 1 can chickpeas, ½ teaspoon kosher salt, 1 cup chicken stock
  • As the chickpeas cook, portion and season the salmon with kosher salt and paprika.
    12 ounces salmon, ½ teaspoon paprika, Kosher salt
  • Heat a separate pan on medium high heat. Once the pan is hot, add the salmon and cook for 3-4 minutes on each side, or until the center of the thickest fillet reaches 135F. Remove the fish and set aside.
  • Every 5 minutes or so, check and stir the chickpeas. Add 1/2-1 cup of water if the pan starts to look dry, and continue to cook and add water until you can easily mash the chickpeas with the back of a wooden spoon.
    1 cup water
  • Mash half the chickpeas (I like a chunky, half mashed texture, but you could make this all mashed up if you prefer), then add the 8 ounces of baby spinach. Cover and cook for 1 minute, or until the leaves are wilted.
    8 ounces spinach
  • Add a big pinch of salt and the chopped parsley, mix, and taste. Adjust with more salt and black pepper as desired, then serve each plate with 2 big spoonfuls of the chickpea mash and a piece or 2 of salmon on top. Drizzle with a bit extra virgin olive oil and lemon slices, and enjoy!
    Kosher salt, Black pepper, 1 tablespoon extra virgin olive oil, lemon, 1/3 cup green olives

Nutrition

Calories: 569kcal, Carbohydrates: 18g, Protein: 42g, Fat: 38g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 22g, Cholesterol: 97mg, Sodium: 1287mg, Potassium: 2000mg, Fiber: 6g, Sugar: 7g, Vitamin A: 12665IU, Vitamin C: 60mg, Calcium: 186mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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