Description
This Salmon with Olive Oil-Braised Zucchini and Chickpeas is a simple, flavorful one-pan dish featuring tender salmon fillets cooked atop a bed of savory zucchini and chickpeas braised in fragrant olive oil and garlic. A hint of lemon zest and juice adds bright freshness, making it a perfect nutritious meal that comes together quickly on the stovetop.
Ingredients
Scale
Salmon
- 4 (6-ounce) skinless salmon fillets
- Salt and black pepper, to taste
Olive Oil-Braised Zucchini and Chickpeas
- 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
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels, then season both sides generously with salt and black pepper to enhance flavor and help create a good sear.
- Cook Zucchini and Garlic: In a large skillet with a lid, heat the olive oil over medium-high heat. Add the sliced zucchini, minced garlic, and crushed red pepper if using. Season with salt and pepper. Cook, stirring occasionally, until zucchini starts to brown in spots but remains slightly firm, about 5 minutes.
- Add Chickpeas and Lemon Zest: Stir the drained chickpeas and lemon zest into the skillet with the zucchini. Season again with salt and pepper to balance flavors.
- Braise Salmon on Vegetables: Nestle the seasoned salmon fillets gently on top of the zucchini and chickpea mixture in an even layer. Cover the skillet with the lid, reduce heat to medium-low, and cook until the salmon is just cooked through, about 13 to 18 minutes. The salmon is done when it flakes easily with a fork and an instant-read thermometer registers 120°F in the thickest part.
- Finish and Serve: Drizzle freshly squeezed lemon juice over the salmon and vegetables just before serving to brighten the dish. Serve warm directly from the skillet.
Notes
- For a spicier kick, increase the amount of crushed red pepper or add a dash of chili flakes.
- Use a non-stick or well-seasoned skillet to prevent sticking and facilitate easy cooking.
- Check the salmon frequently towards the end of cooking time to avoid overcooking and drying out the fish.
- You can substitute with other summer squash like yellow squash or pattypan squash for variety.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: salmon, olive oil braised zucchini, chickpeas, lemon, healthy dinner, quick skillet meal, Mediterranean recipe
