5 Ingredients or Fewer
Slow-Roasted Salmon With Kale, Chickpeas & Fried Lemons
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10 Reviews
NXL
July 15, 2020
This method of cooking salmon is wonderful - nearly impossible to overcook it. Regular lemons are definitely too tart for me, but when eaten with a little bit of everything else they were okay. Meyer lemons are a must next time. I also think one can of chickpeas would have been sufficient, but I'm not a huge fan of them. And the addition of yogurt seems weird to me as I wouldn't normally put dairy with fish. Loved the ample use of olive oil, which made everything nice and moist.
boulangere
March 15, 2019
I would do this a bit differently, and use some of the chickpea water (before draining the can) to deglaze the pan after frying the lemons. Why throw away a nice flavor base?
M S.
January 30, 2019
Very nice dish. Perfect meal. But, cooking time for kale off the walls. Black Kale might have a chance of cooking as you suggest, but regular kale would have to be boiled for six or minutes first. Just saying
Emma L.
January 31, 2019
Hi there, thanks! I used Tuscan kale for this recipe and added that clarification to the ingredient list. Hope that helps!
Jackie D.
January 30, 2019
I was looking for a light and healthy dish to make this coming Friday night as I invited 3 of my girlfriends over. This looks perfect and so no-fuss. Thanks for sharing. I'll be serving a vegetable cream soup as an entree first. Sounds like the perfect dish for afterwards.
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