Salmon over Saffron Chickpeas and Spinach

Crush the saffron threads between your fingers and steep in 3 tablespoons of warm water for 10 minutes. The color should bloom into a deep amber-orange.

Warm olive oil in a wide skillet over medium heat. Add diced onion with a pinch of salt and cook slowly until softened and translucent, about 8 minutes.

Add the minced garlic and cook until fragrant, 1 minute more.

Pour in the saffron infusion, then add the drained chickpeas. Stir gently to coat every bean in the golden broth.

Add black pepper, cover partially, and simmer on low heat for 10 minutes until the chickpeas have absorbed the saffron broth and the sauce has reduced slightly.

In a separate pan, heat olive oil over medium-high. Add sliced garlic and cook until golden, about 30 seconds.

Add spinach in batches, tossing with tongs as each batch wilts. Season with salt. Remove from heat when just tender but still bright green.

Pat the salmon fillets dry with paper towel. Season both sides generously with salt and black pepper.

Heat olive oil in a clean skillet over medium-high heat until shimmering. Place salmon skin-side up and cook undisturbed for 3 minutes until a golden crust forms.

Flip carefully and cook 2-3 minutes more for medium doneness. The flesh should yield gently when pressed. Remove to a plate.

Combine finely chopped parsley, lemon zest, and minced garlic on a board. Rock the blade through them together to release the oils into a fragrant, coarse paste.

Spoon wilted spinach into shallow bowls, creating a bed for the chickpeas.

Mound saffron chickpeas alongside the spinach.

Lay a salmon fillet on top of the chickpeas, skin side up.

Scatter gremolata over everything and finish with a squeeze of fresh lemon.