Fresh tarragon, with its lemony-licorice flavor, pairs wonderfully with seafood. For this simple baked fish dish, I simply seasoned two salmon fillets with salt and pepper, and a sprinkling of chopped tarragon. Baked until flaky, a Greek-inspired spinach sauté with hearty chickpeas and briny Kalamata olives is a wonderfully flavorful accompaniment.
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Tarragon Salmon with Spinach & Chickpea Sauté
Ingredients:
- (2) 6-7 oz. salmon fillets
- salt and pepper
- 1 Tablespoon fresh tarragon, chopped
- 2 lemon wedges plus 1 half of a lemon for squeezing
- 1 Tablespoon olive oil
- pinch of crushed red pepper flakes
- 2 garlic cloves, thinly sliced
- 4 cups baby spinach leaves
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup Kalamata olives, drained
Directions:
- Preheat the oven to 400 degrees. Line a small baking sheet with parchment or foil; spray with olive oil spray. Season each salmon fillet with a pinch of salt and pepper. Divide the chopped tarragon amongst the seasoned fillets. Bake for 18-20 minutes, or until the fish is flaky and cooked to your liking.
- In the meantime, heat the oil along with the crushed red pepper flakes and garlic in a large, straight-sided sauté pan over medium-high heat. Cook for 30 seconds, add in the spinach, chickpeas, and olives. Season with a pinch of salt and pepper. Sauté the spinach for 5-7 minutes or until wilted and tender. Squeeze in the juice of half a lemon; serve warm with the salmon and the lemon wedges.
Tagged: baked fish, baked salmon, chickpeas, fresh spinach, fresh tarragon, garlic, Kalamata olives, lemon, salmon, salmon filets, spinach and chickpea saute, spinach saute, tarragon salmon
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