Salmon With Spinach And Chickpeas

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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

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