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Salmon with Olive Oil: 5 Deliciously Healthy Recipes

Salmon with Olive Oil
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This Salmon with Olive Oil-Braised Zucchini and Chickpeas is a simple, flavorful one-pan dish featuring tender salmon fillets cooked atop a bed of savory zucchini and chickpeas braised in fragrant olive oil and garlic.

Ingredients

Scale
  • 4 (6-ounce) skinless salmon fillets
  • Salt and black pepper, to taste
  • 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
  • Salt and black pepper, to taste

Instructions

  1. Pat the salmon fillets dry with paper towels, then season both sides generously with salt and black pepper to enhance flavor and help create a good sear.
  2. In a large skillet with a lid, heat the olive oil over medium-high heat. Add the sliced zucchini, minced garlic, and crushed red pepper if using. Season with salt and pepper. Cook, stirring occasionally, until zucchini starts to brown in spots but remains slightly firm, about 5 minutes.
  3. Stir the drained chickpeas and lemon zest into the skillet with the zucchini. Season again with salt and pepper to balance flavors.
  4. Nestle the seasoned salmon fillets gently on top of the zucchini and chickpea mixture in an even layer. Cover the skillet with the lid, reduce heat to medium-low, and cook until the salmon is just cooked through, about 13 to 18 minutes. The salmon is done when it flakes easily with a fork and an instant-read thermometer registers 120°F in the thickest part.
  5. Drizzle freshly squeezed lemon juice over the salmon and vegetables just before serving to brighten the dish. Serve warm directly from the skillet.

Notes

    Nutrition

    Find it online: https://keepityummy.com/salmon-with-olive-oil/

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