Slow-Roasted Salmon With Kale, Chickpeas & Fried Lemons | Big Little Recipes | Food52

Our new favorite way to cook salmon. The low oven temp means it's just about impossible to mess up. And the sides—tender kale, plump chickpeas, and caramelized lemons—all come together in the same pan. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Serves: 4
Prep time: 15 min
Cook time: 40 min

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 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)

FULL RECIPE ►►https://f52.co/2S93eo7

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