Lemony Salmon And Spiced Chickpeas Recipe

Name: Lemony Salmon And Spiced Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, thinly sliced, seeds removed; 1/2 cup extra-virgin olive oil, plus more for drizzling; 1 (1 1/2-lb.) salmon fillet, preferably skin-on; 1/2 tsp. kosher salt, plus more; Freshly ground black pepper; 1 (15-oz.) can chickpeas, rinsed, patted dry; 1 garlic clove, finely chopped; 2 tsp. za'atar; 1 tsp. fresh lemon juice; 4 cups baby arugula or baby spinach; 4 radishes, trimmed, thinly sliced; Flaky sea salt

Servings: persons

1 lemon, thinly sliced, seeds removed
1/2 cup extra-virgin olive oil, plus more for drizzling
1 (1 1/2-lb.) salmon fillet, preferably skin-on
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1 (15-oz.) can chickpeas, rinsed, patted dry
1 garlic clove, finely chopped
2 tsp. za'atar
1 tsp. fresh lemon juice
4 cups baby arugula or baby spinach
4 radishes, trimmed, thinly sliced
Flaky sea salt

1
Place a rack in lower third of oven; preheat to 300u00b0F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
2
Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
3
Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
4
Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lemon, thinly sliced, seeds removed, 1/2 cup extra-virgin olive oil, plus more for drizzling, 1 (1 1/2-lb.) salmon fillet, preferably skin-on, 1/2 tsp. kosher salt, plus more, and more.

Yes, Lemony Salmon And Spiced Chickpeas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Salmon And Spiced Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions