Slow Roasted Salmon With Kale Chickpeas Fried Lemons
Ingredients
- 3 lemons, preferably organic, divided
- 6 tablespoons extra-virgin olive oil, divided, plus more for the salmon
- 3 pinches kosher salt, plus more to taste
- 3 small bunches Tuscan kale (about 1 1/2 pounds), de-stemmed and chopped
- 2 (15-ounce) cans chickpeas, drained
- 4 (6- to 8-ounce) salmon fillets
- 1 pinch freshly ground black pepper
- 1 cup Greek yogurt (I like whole-milk)
Instructions
Slow-Roasted Salmon With Kale, Chickpeas & Fried Lemons serves 4 original recipe by Food52.
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