Name: Salmon with Olive Oil-Braised Zucchini and Chickpeas Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: Mediterranean
Ingredients: 4 (6-ounce) skinless salmon fillets; Salt and black pepper, to taste; ¼ cup extra-virgin olive oil; 1½ 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 (optional); 1 (15- to 16-ounce) can chickpeas, drained and rinsed; 1 medium lemon, zested and juiced; Salt and black pepper, to taste

Jump to Recipe

Introduction

This Salmon with Olive Oil-Braised Zucchini and Chickpeas is a light, flavorful dish perfect for a weeknight dinner. The tender salmon pairs beautifully with the garlicky zucchini and hearty chickpeas, all brightened by fresh lemon.

The image shows a light blue large cooking pan with four cooked salmon fillets laid on top. The salmon fillets are pale pink with some seasoning of black pepper, and they are arranged in a rough circle. Below the salmon fillets, there is a mix of cooked green zucchini slices and light brown chickpeas, giving a textured and colorful base layer. A large silver spoon rests inside the pan on one side. Next to the pan, on a white marbled surface, are two lemon halves, one squeezed with juice inside and one untouched. The scene has a natural light setting, highlighting the fresh and healthy meal. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (6-ounce) skinless salmon fillets
Salt and black pepper

¼ cup extra-virgin olive oil
1½ 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 (optional)

1 (15- to 16-ounce) can chickpeas, drained and rinsed
1 medium lemon, zested and juiced

Instructions

Step 1: Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, minced garlic, and crushed red pepper if using. Season with salt and pepper, then cook, stirring occasionally, until the zucchini starts to brown in spots but remains slightly firm, about 5 minutes.
Step 3: Stir in the drained chickpeas and lemon zest. Season again with salt and pepper to taste.
Step 4: Arrange the salmon fillets evenly on top of the zucchini and chickpeas. Cover the skillet, reduce the heat to medium-low, and cook until the salmon is just cooked through and flakes easily, about 13 to 18 minutes. An instant-read thermometer should read 120 degrees at the thickest part.

Step 5: Drizzle the lemon juice over the salmon and vegetables. Serve immediately for a fresh, vibrant meal.

Tips & Variations

Use summer squash if zucchini is not available; it provides a similar texture and mild flavor.
Add fresh herbs like parsley or dill before serving for an herbal lift.

If you prefer a bit more heat, increase the crushed red pepper or add a pinch of smoked paprika.
For a more indulgent version, finish the dish with a drizzle of good-quality extra-virgin olive oil just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To keep the salmon moist, avoid overcooking during reheating.

How to Serve

This image shows a light blue round pan with two handles on a white marbled surface, filled with cooked food. The bottom layer is made up of chickpeas and sliced zucchini in green and pale yellow colors, mixed together and spread evenly. On top, there are four pieces of cooked salmon, light pink with small black pepper specks, arranged in a square shape covering the vegetables. A large metal serving spoon is placed inside the pan on the left side, touching the chickpeas and zucchini. To the right of the pan, two lemon halves, one squeezed, are on the white marbled surface. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this dish using frozen salmon fillets?

It’s best to use fresh or fully thawed salmon for even cooking. If using frozen salmon, thaw completely in the refrigerator overnight before preparing the recipe.

Can I prepare the zucchini and chickpeas in advance?

Yes, you can cook the zucchini and chickpeas ahead and refrigerate them separately. When ready to serve, gently reheat and add the salmon to finish cooking in the skillet.