Salmon with Chickpeas and Tomatoes

Ingredients

• 4 filets salmon fillets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups cherry tomatoes
• ½ cup kalamata olives
• 3 tbsp olive oil
• 3 cloves garlic
• ¼ cup fresh parsley
• 1 to taste salt and pepper

Instructions

1. 1

   Pat the 4 salmon fillets dry and season both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.

2. 2

   Place the salmon skin-side down in the skillet and cook without moving until the skin is golden and crispy, about 4-5 minutes. Flip and cook 2-3 minutes more until just opaque in the center. Transfer to a plate.

3. 3

   Reduce heat to medium and add the remaining 1 tbsp olive oil, 3 minced garlic cloves, and 2 cups cherry tomatoes. Cook, stirring occasionally, until tomatoes start to burst, about 3-4 minutes.

4. 4

   Add the drained chickpeas and 0.5 cup kalamata olives. Stir to combine and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste.

5. 5

   Return the salmon to the skillet, nestling it into the chickpea mixture. Sprinkle with 0.25 cup chopped fresh parsley and serve warm directly from the pan.

Tools you’ll need

• large skillet
• spatula
• cutting board
• knife

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