Salmon with Olive Oil-Braised Zucchini and Chickpeas

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

Pat the salmon dry and season with salt and pepper.

Heat the olive oil in a large skillet with a lid over medium-high. Add the zucchini, garlic and crushed red pepper, if using. Season 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. 

Stir in the chickpeas and lemon zest; season with salt and pepper. 

Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer. Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes. (It’s done when the flesh flakes easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees.) 

Drizzle the lemon juice over the top and serve.

Description

The zucchini cooked this way is just wonderful. The addition of the chick peas makes this perfect.

Servings

4

Notes

We love salmon but get bored with just broiling or baking it and this recipe offered variety and great taste. It took longer to cut the zucchini than to cook the whole meal. Next time, I will use the mandoline. I didn't use the lemon because the one that I thought was in the fridge wasn't. It was fine without it. This isn't my picture but I promise that is the way it comes out.

Source

Sheela Prakash for the New York Times