Recipe Instructions:
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)
Directions
Heat the oven to 275°F.
Fry the lemons: Chop off the ends of 2 lemons, then cut lengthwise into quarters. Use your knife to remove the white pith running down the center, then use your hands to remove the seeds. Thinly slice each lemon quarter crosswise into triangles. Blot these with a paper towel to remove excess juice. Heat 2 tablespoons olive oil in a very large, oven-safe, non-reactive skillet over medium-high heat. When it’s shimmery and hot, add the lemons. Fry, stirring every so often, until deeply browned—about 5 minutes. Transfer to a plate and sprinkle with salt.
Cook the kale: Wipe out the skillet with a damp cloth to remove any remaining lemon char or grease. Add another 2 tablespoons oil and set over medium heat. When the oil is shimmery and hot, add the kale. Sprinkle with salt and sauté for a couple minutes until just wilted. Cut the heat.
Add the drained chickpeas to the kale, plus the remaining 2 tablespoons olive oil, and another pinch of salt. Give a quick toss. Halve the remaining lemon and squeeze some juice on top. Toss and taste. Add more lemon juice if you want, or not. (Remember, that fried lemon will be sprinkled on top!)
Rub the salmon fillets with some olive oil and sprinkle with salt (and black pepper, if you want). Set them on top of the kale-chickpea mixture.
Stick the skillet in the oven and roast for 25 to 30 minutes, or until the salmon reaches an internal temperature of 120°F. Even when it’s done, it may still look slightly “raw”—this is a result of the slow roasting. Other cues: a fork should meet no resistance, the fish should be starting to flake, and the flesh should separate easily from the skin.
To serve: Spoon some chickpea-kale mixture onto a plate. Top with a salmon fillet. Dollop with Greek yogurt and sprinkle with fried lemon pieces. Add a pinch of flaky salt.
