Step 1

Pat 4 salmon fillets dry with paper towels. Season on both sides with kosher salt and black pepper.

Step 2

Heat 2 tablespoons of the olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then press down on them so that the skin is in even contact with the pan and browns evenly. Reduce the heat to medium-low and cook undisturbed, gently pressing down on fish every so often, until the sides are cooked halfway up the fillets, 6 to 9 minutes, depending on the thickness of your fillets. Meanwhile, drain and rinse 2 cans chickpeas. Smash and peel 3 garlic cloves.

Step 3

Transfer the salmon skin-side up to a plate (it will not be cooked through). Add the remaining 2 tablespoons olive oil to the pan. Add the garlic and sauté until softened and just starting to brown, about 2 minutes. Add 1 teaspoon smoked paprika and sauté until fragrant, about 1 minute.

Step 4

Add the chickpeas, 1 can diced tomatoes and their juices, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine. Increase the heat to medium to bring to a simmer. Simmer for 5 minutes to allow the flavors to meld.

Step 5

Stir in 5 ounces baby spinach, a few handfuls at a time, until just wilted, about 2 minutes. Stir in 2 teaspoons balsamic vinegar. Taste and season with salt and pepper as needed.

Step 6

Return the salmon skin-side up to the pan, nestling them in the sauce. Continue to simmer for 2 to 5 minutes, depending on the thickness of your fillets. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Serve the salmon, skin-side up, with the chickpeas and spinach.