Salmon with Olive Oil-Braised Zucchini and Chickpeas Recipe

Introduction

This Salmon with Olive Oil-Braised Zucchini and Chickpeas is a light, flavorful meal perfect for any night of the week. Tender salmon fillets are gently cooked on top of savory zucchini and chickpeas infused with garlic and lemon. It’s a simple dish that balances health and taste effortlessly.

Ingredients

• 4 (6-ounce) skinless salmon fillets
• Salt and black pepper
• 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

Instructions

1. Step 1: Pat the salmon dry and season both sides with salt and black pepper.
2. Step 2: Heat the olive oil in a large skillet with a lid over medium-high heat. Add the zucchini, minced garlic, and crushed red pepper if using. Season with salt and pepper, then cook, stirring occasionally, until the zucchini just begins to brown in spots but is not yet completely tender, about 5 minutes.
3. Step 3: Stir in the chickpeas and lemon zest, then season again with salt and pepper to taste.
4. Step 4: Nestle the salmon fillets evenly on top of the zucchini and chickpeas. Cover the skillet, reduce the heat to medium-low, and cook until the salmon is just cooked through, about 13 to 18 minutes. The salmon is done when the flesh flakes easily or an instant-read thermometer reads 120 degrees Fahrenheit at the thickest part.
5. Step 5: Drizzle the fresh lemon juice over the dish before serving to add a bright finish.

Tips & Variations

• Substitute yellow squash or pattypan squash if zucchini is unavailable for a slightly different flavor and texture.
• For extra heat, add more crushed red pepper or a dash of smoked paprika.
• Use fresh chickpeas if you have the time—they offer a creamier texture and fresher taste.
• If skin-on salmon fillets are used, you can crisp the skin first by searing skin-side down before adding the vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the salmon. The zucchini and chickpeas reheat well in a microwave or on the stovetop.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but make sure to thaw them completely and pat dry before cooking to ensure even cooking and good texture.

Is this dish suitable for meal prep?

Absolutely. The salmon with zucchini and chickpeas holds up well in the fridge and can be reheated quickly for a nutritious meal throughout the week.

Salmon with Olive Oil-Braised Zucchini and Chickpeas Recipe

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★★★★★

4.4 from 95 reviews

This Salmon with Olive Oil-Braised Zucchini and Chickpeas is a healthy, flavorful one-pan dish featuring tender salmon fillets cooked atop a bed of garlic-infused zucchini and hearty chickpeas. The olive oil braising method melds the fresh summer vegetables with bright lemon zest and juice, making for a light yet satisfying meal perfect for weeknights or entertaining.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon

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

Vegetables and Braise

• 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. Prepare the Salmon: Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper to enhance the natural flavor of the fish.
2. Cook the Zucchini and Aromatics: Heat the extra-virgin olive oil in a large skillet with a lid over medium-high heat. Add the sliced zucchini, minced garlic, and crushed red pepper if using. Season with salt and pepper and cook, stirring occasionally, until the zucchini starts to brown in spots but remains slightly firm, about 5 minutes. This step builds a flavorful base for the dish.
3. Add Chickpeas and Lemon Zest: Stir in the drained and rinsed chickpeas along with the lemon zest. Season again with salt and pepper to balance the flavors, mixing everything well in the skillet.
4. Cook the Salmon on Top: Nestle the seasoned salmon fillets evenly on top of the zucchini and chickpea mixture. Cover the skillet and reduce the heat to medium-low. Allow the salmon to cook gently, braised by the olive oil and vegetable juices, until just cooked through, about 13 to 18 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 120 degrees Fahrenheit.
5. Finish and Serve: Remove the skillet from the heat and drizzle the fresh lemon juice over the salmon and vegetable mixture. Serve immediately to enjoy the bright, fresh flavors and tender textures.

Notes

• To check for doneness, use an instant-read thermometer to ensure the salmon reaches 120°F for perfect medium-rare texture.
• For a spicier kick, increase the crushed red pepper or add a pinch of chili flakes.
• You can substitute chickpeas with white beans or cannellini beans for a different texture.
• This dish pairs well with crusty bread or a side of quinoa or rice for a heartier meal.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop to maintain moisture.

Keywords: salmon recipe, zucchini recipe, Mediterranean salmon, olive oil braised vegetables, healthy fish dinner, chickpeas and salmon, summer squash recipe