Seared Salmon with Confetti Chickpeas Recipe

Name: Seared Salmon with Confetti Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup diced onion; 1/2 teaspoon dried red pepper flakes; 1 small red bell pepper, diced (about 1 cup); 2 medium carrots, diced (about 1 cup); 1/2 pound yellow zucchini, diced; 1/2 pound green zucchini, diced; 2 (15 1/2-ounce) cans chickpeas; 2 cups reduced-sodium chicken broth; 1/2 cup dry white wine; 1 1/2 teaspoons kosher salt, plus more for seasoning; 2 sprigs rosemary, plus 6 sprigs for garnish; 1 bay leaf; Canola oil, for searing; 6 (6-ounce) pieces center-cut salmon fillets; Freshly ground black pepper

Servings: persons

2 tablespoons extra-virgin olive oil
1 cup diced onion
1/2 teaspoon dried red pepper flakes
1 small red bell pepper, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 pound yellow zucchini, diced
1/2 pound green zucchini, diced
2 (15 1/2-ounce) cans chickpeas
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 1/2 teaspoons kosher salt, plus more for seasoning
2 sprigs rosemary, plus 6 sprigs for garnish
1 bay leaf
Canola oil, for searing
6 (6-ounce) pieces center-cut salmon fillets
Freshly ground black pepper

1
Preheat oven to 350 degrees F.
2
Heat the olive oil in a large pan over medium heat.
3
Add the onion and saute until translucent, about 5 minutes.
4
Add the red pepper flakes and cook 1 more minute.
5
Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes.
6
Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes.
7
Remove the rosemary sprigs and bay leaf.
8
Heat a large skillet over medium-high heat.
9
Add enough canola oil to coat the bottom of the pan.
10
Season salmon fillets with kosher salt and freshly ground black pepper.
11
Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side.
12
Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon).
13
To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish.
14
Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary.

726

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 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 cup diced onion, 1/2 teaspoon dried red pepper flakes, 1 small red bell pepper, diced (about 1 cup), and more.

Yes, Seared Salmon with Confetti 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.

Seared Salmon with Confetti Chickpeas

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