This quick and easy weeknight dinner is full of flavor and comes together in a flash!
Cook salmon fillets with lemon slices in a high heat oven – while the salmon is cooking heat chickpeas with garlic and za’atar.
The oil from the skillet forms the base of a quick vinaigrette, made by whisking in fresh lemon juice. Toss the dressing with some baby arugula and serve with the chickpeas, flaked salmon and charred lemon!
Salmon with Arugula and Chickpeas:
- 2 8-ounce salmon filets
- 1/4 cup olive oil, plus extra for drizzling
- Kosher salt and freshly ground black pepper
- 2 lemons
- 15-ounce can chickpeas, rinsed and drained
- 1 garlic clove, minced
- 2 teaspoons za’atar spice blend
- 4 ounces baby arugula
- 4 radishes, trimmed and thinly sliced
Pre-heat the oven to 400 degrees; place the oven rack in the upper third of the oven.
Place the salmon on a foil-lined baking sheet. Drizzle with a little olive oil and season with salt and pepper. Slice one of the lemons and place the slices on top of the salmon. Bake for 8 minutes, then turn the oven to broil and broil till the lemons begin to char and the salmon is cooked through, 2 – 3 minutes more. Remove from the oven and flake into large pieces.
While the salmon is cooking heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the chickpeas, garlic and za’atar and cook, stirring occasionally, for 10 minutes.
Juice the remaining lemon into a spouted measuring cup – you should have 3 – 4 tablespoons of juice. Drain the oil from the skillet into the measuring cup and whisk to emulsify.
Place the arugula into a large bowl and toss with just enough of the dressing to coat. Divide between 2 serving bowls, along with the chickpeas, salmon and radishes. Add the charred lemon slices if desired and serve with remaining dressing on the side.
