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Fresh Salmon with Tomato and Chickpea Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $$$$
Gatheredtable
adapted fromBon Appetit

Ingredients

  • 5 tablespoons extra virgin olive oil, divided
  • 4 salmon fillets (about 1 1/2 pounds)
  • 2 cups canned chickpeas
  • 2 cups chopped tomatoes
  • 1/4 cup black olives
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons fresh basil leaves, torn
  • 1 tablespoon capers
  • 1 lemon
  • 1 orange
  • sea salt and freshly ground pepper, to taste

Directions

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.

Notes

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/

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