Ingredients
3/4 cup fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
5 cups baby spinach (6 1/2 ounces)
1 cup canned chickpeas, drained and rinsed
Preparation
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.
