Salmon with Olive Oil-Braised Zucchini and Chickpeas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
