Easy Salmon with Garbanzos, Artichokes and Greens

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We’re on the other side of moving this week, which means we’re knee deep in boxes and general chaos. It’s been a couple of weeks of eating on the road and we’re all pretty much done with restaurant meals, no matter how yummy. Tonight I whipped out one of our go-to family favorites that doesn’t require a lot of time or dishes. And – unusual for us – it actually uses a couple of canned goods, which makes it even easier!

This recipe was inspired originally by a recipe out of Bon Appetit, although this is a very simplified and naked-ized (is that a word?) version. It feels fancier than it is and I’ve even served this to guests with great response. Not bad for a quick family weeknight meal.

Serves 4

Ingredients:

Easy Salmon with Garbanzos, Artichokes and Greens | eatnakednow.com

1.    Preheat oven to 325°F.

2.    Drain and rinse garbanzo beans and artichoke hearts. Quarter the artichokes lengthwise if they haven’t been cut already.

2.    In a shallow baking dish (a small lasagna pan works well) combine garbanzo beans, artichoke hearts, garlic, 1/4 teaspoon of sea salt and 2 tablespoons of olive oil. Stir to mix well.

3.    Lay salmon skin side down over the top of the veggie/bean mixture. Sprinkle with remaining salt and bake for 20-40 minutes, or until salmon is just done. The length of cooking time will be determined by the thickness of the salmon and how well-done you like it. Don’t overcook it! It should be just cooked through (use a small knife to test the thickest part).

4.    When salmon has finished cooking, divide arugula between 4 plates. Spoon veggies on top of arugula, and place a portion of salmon on top of veggies. Sprinkle each serving with parsley, lemon zest and juice, and capers, and drizzle with remaining olive oil. Enjoy!!

6 Comments

  1. Kathryn

    at

    How do you find or keep wild salmon around when it’s off season for it?

    • Hi Katheryn – we sometimes get previously-frozen wild salmon. We have a great fish vendor at the farmers market we go to in LA. Now that we’ve moved to Portland OR we’re looking for a new supplier 🙂

  2. juliana

    at

    Yay! I’ve been eagerly awaiting this recipe!!

  3. wendy miller

    at

    Scott (who usually cooks dinner) is out of town, so I threw this together for dinner and everybody loved it! Even my son who doesn’t really like salmon!
    Thanks for the inspiration!
    Wendy

  4. Pingback: 239: Margaret Floyd on Lifespan on a Low Fat Diet and Preservatives Causing Weight Gain | Low-Carb Conversations

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