We're sharing seafood ideas that are perfect for Lenten Fridays! Check out this flavorful Bobby Flay recipe courtesy Bon Appetit!

Slow-Cooked Salmon, Chickpeas, and Greens

INGREDIENTS

• 2 tablespoons olive oil, plus more

• 1 15.5-oz. can chickpeas, rinsed

• ½ teaspoon ground cumin

• Kosher salt and freshly ground black pepper

• 1 garlic clove, thinly sliced

• 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped

• 1 teaspoon honey

• 4 6-oz. skinless salmon fillets

• Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. 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 Tbsp. 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 ¼ 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.

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.