Lemony Salmon and Spiced Chickpeas
Lemony Salmon and Spiced Chickpeas is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in lower third of oven; preheat to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in lower third of oven; preheat to 300°F.
Toss lemon slices in a large bowl with a drizzle of oil.
Arrange slices in an even layer on a rimmed baking sheet.
Set salmon on lemons.
Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil.
Roast until salmon is just barely opaque in the middle, 12–17 minutes, depending on thickness.
If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out.
Let salmon cool, then flake into medium-size pieces with a fork.
Meanwhile, bring chickpeas, garlic, za’atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat.
Cook, stirring occasionally and reducing heat if needed, 10 minutes.
Stir in 1/2 tsp. kosher salt (less if your za’atar is salty) and remove skillet from heat.
Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind.
Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
Toss arugula in a large bowl with 1 tsp. dressing.
Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing.
Sprinkle with sea salt and more pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.