Salmon with Olive Oil-Braised Zucchini and Chickpeas Recipe

Introduction

This Salmon with Olive Oil-Braised Zucchini and Chickpeas is a light, flavorful dish perfect for any night of the week. The tender salmon pairs beautifully with tender zucchini and hearty chickpeas cooked in fragrant olive oil and lemon.

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

1. Step 1: Pat the salmon dry and season both sides with salt and black pepper.
2. Step 2: Heat the olive oil in a large skillet with a lid over medium-high heat. Add the zucchini, minced garlic, and crushed red pepper if using. Season with salt and pepper. Cook, stirring occasionally, until the zucchini starts to brown in spots but is not yet completely tender, about 5 minutes.
3. Step 3: Stir in the drained chickpeas and lemon zest. Season again with salt and pepper to taste.
4. Step 4: Nestle 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, about 13 to 18 minutes. The fish is done when it flakes easily or registers 120 degrees on an instant-read thermometer in the thickest part.
5. Step 5: Drizzle the lemon juice over the salmon and vegetables, then serve immediately.

Tips & Variations

• Use yellow squash along with zucchini for a colorful medley.
• For extra flavor, add fresh herbs like parsley or dill before serving.
• Adjust crushed red pepper to your heat preference, or omit for a milder dish.
• If fresh lemon isn’t available, substitute with a teaspoon of bottled lemon juice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave until warmed through, taking care not to overcook the salmon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw the salmon completely and pat it dry before cooking to ensure even cooking and a better texture.

What can I substitute for zucchini if I don’t have any?

You can use yellow squash, eggplant, or even green beans as alternative vegetables to braise with the chickpeas and salmon.

Salmon with Olive Oil-Braised Zucchini and Chickpeas Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This delightful Salmon with Olive Oil-Braised Zucchini and Chickpeas combines tender, flaky salmon fillets with a vibrant, healthy vegetable and legume medley. The salmon is gently cooked atop zucchini and chickpeas that are braised in fragrant olive oil with garlic, lemon zest, and a hint of crushed red pepper, resulting in a flavorful and wholesome one-pan meal perfect for any occasion.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Season the Salmon: Pat the salmon fillets dry using paper towels, then season both sides generously with salt and black pepper to enhance the natural flavors.
2. Cook Zucchini and Aromatics: In a large skillet with a lid, heat the extra-virgin olive oil over medium-high heat. Add the sliced zucchini, minced garlic, and a pinch of crushed red pepper if using. Season with salt and black pepper, and cook while stirring occasionally until the zucchini begins to brown lightly and soften but remains slightly firm, about 5 minutes.
3. Add Chickpeas and Lemon Zest: Stir in the drained chickpeas and lemon zest into the skillet with the zucchini. Season the mixture again with a little salt and pepper, mixing well to combine all flavors.
4. Cook the Salmon on Top: Arrange the salmon fillets evenly on top of the zucchini and chickpea mixture. Cover the skillet, reduce the heat to medium-low, and cook gently until the salmon flakes easily and reaches an internal temperature of 120°F, approximately 13 to 18 minutes.
5. Finish and Serve: Remove the lid and drizzle freshly squeezed lemon juice over the salmon and vegetables. Serve immediately for a warm, nutritious meal.

Notes

• Use a thermometer to ensure salmon is perfectly cooked at 120°F for optimal texture and safety.
• Customize the spice level by adjusting the amount of crushed red pepper or omitting it.
• This dish pairs beautifully with a light green salad or crusty bread to soak up the flavorful olive oil.
• For skin-on fillets, cook skin-side down first for extra crispiness before proceeding with the braise.
• Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop or microwave.

Keywords: salmon, zucchini, chickpeas, olive oil, lemon, healthy dinner, one-pan meal, Mediterranean cuisine, easy fish recipe