Salmon With Olive Oil-Braised Zucchini and Chickpeas
Directions
- 1Pat the salmon dry and season with salt and pepper.
- 2Heat the olive oil in a large skillet with a lid over medium-high.
- 3Add the zucchini, garlic and crushed red pepper, if using.
- 4Season with salt and pepper and cook, stirring occasionally, until the zucchini just starts to brown in spots but is not yet completely tender, about 5 minutes.
- 5Stir in the chickpeas and lemon zest; season with salt and pepper.
- 6Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer.
- 7Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes.
- 8Drizzle the lemon juice over the top and serve.
Ingredients
- 4 (6-ounce) skinless salmon fillets
- Salt
- black pepper
- 0.25 cup extra-virgin olive oil
- 1.5 pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons
- 5 garlic cloves, minced
- Pinch of crushed red pepper
- 1 (15- to 16-ounce) can chickpeas, drained and rinsed
- 1 medium lemon, zested and juiced
Equipment
large skillet with a lid
Tips
- To ensure even cooking, slice zucchini to a uniform 1/8 inch thickness, or slightly thicker at 1/4 inch.
- To avoid burned garlic, add it right before adding the fish or push zucchini to the side to allow salmon direct contact with the pan.
- Consider cooking chickpeas from scratch to control sodium content and enhance flavor.
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