Prep: 1. Juice and zest orange and lemon; reserve 2 tablespoons juice and 1 teaspoon zest from each. Make: 1. Heat 1 tablespoon oil in large pan. Season salmon with salt and pepper; cook until almost cooked through, about 3 minutes per side. Remove from heat. 2. Heat remaining 4 tablespoons oil over medium-high heat. 3. Add chickpeas, tomatoes, olives, parsley, capers, orange juice and zest, and lemon juice and zest. Stir until warm; season with salt and pepper. Serve salmon (torn in pieces or in whole fillets) on top of chickpea mixture. Sprinkle with basil leaves.
Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/