Salmon With Olive Oil-Braised Zucchini and Chickpeas

Name: Salmon With Olive Oil-Braised Zucchini and Chickpeas
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
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

30m

Serves 4

https://cooking.nytimes.com/recipes/765919246-salmon-with-olive-oil-braised-zucchini-and-chickpeas?unlocked_article_code=1.sFA.DicY.v0reGzk6Hh_X&smid=ck-recipe-iOS-share

Salmon With Olive Oil-Braised Zucchini and Chickpeas

https://cooking.nytimes.com/recipes/765919246-salmon-with-olive-oil-braised-zucchini-and-chickpeas?unlocked_article_code=1.sFA.DicY.v0reGzk6Hh_X&smid=ck-recipe-iOS-share

30m

Serves 4

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.

Salmon With Olive Oil-Braised Zucchini and Chickpeas

Salmon With Olive Oil-Braised Zucchini and Chickpeas

Directions

Ingredients

Equipment

Tips

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