Fresh Salmon Salad with Chickpeas and Tomatoes
A Mediterranean-inspired salad featuring pan-seared salmon fillets served over a warm chickpea and tomato mixture, brightened with citrus and fresh herbs.
6 servings
18 min
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Ingredients
- •6 tablespoons olive oil
- •6 fillets salmon fillets
- •2 cups chickpeas
- •1½ cups chopped tomatoes
- •¼ cup Niçoise olives
- •2 tablespoons fresh Italian parsley
- •2 tablespoons orange juice
- •1 tablespoon lemon juice
- •1 tablespoon capers
- •1 tablespoon orange peel
- •1 teaspoon lemon peel
- •2 tablespoons fresh basil leaves
- •basil leaf preparation
Cooking Instructions
- 1.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
8 min
- 2.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.
10 min
