Dinner: Slow-Cooked Salmon, Chickpeas, and Greens

Recipe by Bobby Flay Flay often uses terracotta dishes called cazuelas for this recipe.

This recipe includes fertility superfoods such as:

Salmon, Honey

Health and fertility benefits of Slow-Cooked Salmon, Chickpeas, and Greens

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

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

Instructions

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.

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