Salmon With Olive Oil-Braised Zucchini and Chickpeas

30 mins
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

Directions

  1. 1Pat the salmon dry and season with salt and pepper.
  2. 2Pat the salmon dry and season with salt and pepper.
  3. 3Pat the salmon dry and season with salt and pepper.
  4. 4Heat the olive oil in a large skillet with a lid over medium-high.
  5. 5Heat the olive oil in a large skillet with a lid over medium-high.
  6. 6Heat the olive oil in a large skillet with a lid over medium-high.
  7. 7Add the zucchini, garlic and crushed red pepper, if using.
  8. 8Add the zucchini, garlic and crushed red pepper, if using.
  9. 9Add the zucchini, garlic and crushed red pepper, if using.
  10. 10Season 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.
  11. 11Season 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.
  12. 12Season 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.
  13. 13Stir in the chickpeas and lemon zest; season with salt and pepper.
  14. 14Stir in the chickpeas and lemon zest; season with salt and pepper.
  15. 15Stir in the chickpeas and lemon zest; season with salt and pepper.
  16. 16Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer.
  17. 17Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer.
  18. 18Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer.
  19. 19Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes.
  20. 20Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes.
  21. 21Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes.
  22. 22Drizzle the lemon juice over the top and serve.
  23. 23Drizzle the lemon juice over the top and serve.
  24. 24Drizzle the lemon juice over the top and serve.

Ingredients

  • 4 (6-ounce) skinless salmon fillets
  • 4 (6-ounce) skinless salmon fillets
  • 4 (6-ounce) skinless salmon fillets
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup extra-virgin olive oil
  • 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
  • 1.5 pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons
  • 1.5 pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • Pinch of crushed red pepper
  • Pinch of crushed red pepper
  • Pinch of crushed red pepper
  • 1 (15- to 16-ounce) can chickpeas, drained and rinsed
  • 1 (15- to 16-ounce) can chickpeas, drained and rinsed
  • 1 (15- to 16-ounce) can chickpeas, drained and rinsed
  • 1 medium lemon, zested and juiced
  • 1 medium lemon, zested and juiced
  • 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 | Clip Recipe