Salmon with Tomato-Braised Chickpeas and Herbed Yogurt Recipe

Name: Salmon with Tomato-Braised Chickpeas and Herbed Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole-milk Greek yogurt; 2 tablespoons coarsely chopped cilantro; 2 tablespoons coarsely chopped mint; 1 tablespoon fresh lemon juice; Kosher salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 8 sage leaves; 2 garlic cloves, thinly sliced; Two 15-ounce cans chickpeas, drained and rinsed; One 14-ounce can whole tomatoes, coarsely chopped and juices reserved; Four 6-ounce skin-on salmon fillets

Servings: persons

1 cup plain whole-milk Greek yogurt
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped mint
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
8 sage leaves
2 garlic cloves, thinly sliced
Two 15-ounce cans chickpeas, drained and rinsed
One 14-ounce can whole tomatoes, coarsely chopped and juices reserved
Four 6-ounce skin-on salmon fillets

1
In a small bowl, mix the yogurt with the cilantro, mint and lemon juice and season with salt and pepper.
2
Cover the herbed yogurt and refrigerate.
3
In a large skillet, heat 3 tablespoons of the olive oil.
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
Add the chickpeas and the chopped tomatoes and their juices and season with salt and pepper.
6
Simmer the chickpeas and tomatoes over moderately low heat until the sauce thickens, about 12 minutes.
7
Meanwhile, heat a large nonstick skillet until very hot.
8
Rub the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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
Turn the fillets and cook until light pink throughout, about 3 minutes longer.
11
Spoon the chickpeas onto plates and top with the salmon, skin side up.
12
Garnish with a dollop of the herbed yogurt and serve immediately, passing the remaining yogurt at the table.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup plain whole-milk Greek yogurt, 2 tablespoons coarsely chopped cilantro, 2 tablespoons coarsely chopped mint, 1 tablespoon fresh lemon juice, and more.

Yes, Salmon with Tomato-Braised Chickpeas and Herbed Yogurt 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.

Salmon with Tomato-Braised Chickpeas and Herbed Yogurt

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