Slow-Cooked Salmon, Chickpeas, and Greens

ingredients

Salmon:

• 2 tablespoons olive oil, plus more
• 1 15.5-ounce can chickpeas, rinsed
• 1/2 teaspoon ground cumin
• Kosher salt, freshly ground pepper
• 1 garlic clove, thinly sliced
• 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
• 1 teaspoon honey
• 4 6-ounce skinless salmon fillets

Vinaigrette and assembly:

• 1/2 small shallot, very finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Kosher salt, freshly ground pepper
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 2 tablespoons capers, rinsed, patted dry

preparation

For salmon: 
Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.

For vinaigrette and assembly:
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

Drizzle salmon with vinaigrette and top with capers.