Salmon with Tomato-Braised Chickpeas and Herbed Yogurt

1. 1

   In a small bowl, mix the yogurt with the cilantro, mint and lemon juice and season with salt and pepper.

2. 2

   Cover the herbed yogurt and refrigerate.

3. 3

   In a large skillet, heat 3 tablespoons of the olive oil.

4. 4

   Add the sage leaves and sliced garlic and cook over moderate heat until the garlic just begins to turn lightly golden, about 2 minutes.

5. 5

   Add the chickpeas and the chopped tomatoes and their juices and season with salt and pepper.

6. 6

   Simmer the chickpeas and tomatoes over moderately low heat until the sauce thickens, about 12 minutes.

7. 7

   Meanwhile, heat a large nonstick skillet until very hot.

8. 8

   Rub the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper.

9. 9

   Add the salmon to the skillet, skin side down, and cook over moderately high heat until the skin is very crisp, about 4 minutes.

10. 10

    Turn the fillets and cook until light pink throughout, about 3 minutes longer.

11. 11

    Spoon the chickpeas onto plates and top with the salmon, skin side up.

12. 12

    Garnish with a dollop of the herbed yogurt and serve immediately, passing the remaining yogurt at the table.

* Per serving · 4 servings · Values may vary.