Name: Pan-Seared Salmon with Mediterranean Chickpea Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 2 (15-ounce) cans chickpeas, rinsed; 5 tablespoons extra-virgin olive oil, divided, plus extra for drizzling; 1 shallot, minced; 1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving; 1½ teaspoons table salt, divided; 1 teaspoon pepper, divided; 1 teaspoon ras el hanout; 4 (6- to 8-ounce) skinless salmon fillets, 1 to 1½ inches thick; 1 English cucumber, halved lengthwise and sliced thin; 8 ounces cherry tomatoes, halved; 4 ounces feta cheese, crumbled (1 cup); ½ cup pitted kalamata olives, smashed; ¼ cup chopped fresh mint

Why This Recipe Works

Succulent, pan-seared salmon paired with a minimal-prep salad is a fresh, satisfying weeknight meal. We heat the chickpeas briefly in a microwave to make them soft and tender, so they’re better able to absorb the bright flavors of the vinaigrette. We round out the salad with crunchy cucumbers and bright tomatoes, then add richness and briny zest with feta and kalamata olives.

Before You Begin

You can substitute another spice mix (garam masala, chili powder, or herbes de Provence) for the ras el hanout. Use the flat side of a knife or measuring cup to smash the olives.

Instructions

Microwave 2 rinsed cans chickpeas in large bowl until hot, about 1½ minutes. Stir in ¼ cup extra-virgin olive oil, 1 minced shallot, 1 teaspoon grated lemon zest plus 2 tablespoons juice, ¾ teaspoon table salt, ½ teaspoon pepper, and 1 teaspoon ras el hanout and let sit for 20 minutes.

Meanwhile, sprinkle 4 skinless salmon fillets all over with remaining ¾ teaspoon salt and ½ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add salmon and cook until well browned and centers of fillets register 125 degrees (for medium-rare), about 7 minutes per side.

Add 1 English cucumber, halved lengthwise and sliced thin; 8 ounces halved cherry tomatoes; 1 cup crumbled feta; ½ cup kalamata olives, smashed; and ¼ cup chopped mint to chickpeas and toss to combine. Season with salt and pepper to taste. Serve salmon with salad and lemon wedges, drizzling with extra oil.