Salmon With Olive Oil-Braised Zucchini and Chickpeas
Updated December 19, 2025
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
4 (6-ounce) skinless salmon fillets
Salt and black pepper
¼ cup extra-virgin olive oil
1½ pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons
5 garlic cloves, minced
Pinch of crushed red pepper (optional)
1 (15- to 16-ounce) can chickpeas, drained and rinsed
1 medium lemon, zested and juiced
Nutritional analysis per serving (4 servings)
35 grams carbs; 94 milligrams cholesterol; 668 calories; 17 grams monosaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 40 grams fat; 10 grams fiber; 1139 milligrams sodium; 45 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the salmon dry and season with salt and pepper.
- Step 2
Heat the olive oil in a large skillet with a lid over medium-high. Add the zucchini, garlic and crushed red pepper, if using. Season with salt and pepper and cook, stirring occasionally, until the zucchini just starts to brown in spots but is not yet completely tender, about 5 minutes.
- Step 3
Stir in the chickpeas and lemon zest; season with salt and pepper.
- Step 4
Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer. Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes. (It’s done when the flesh flakes easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees.)
- Step 5
Drizzle the lemon juice over the top and serve.
Private Notes
Comments
Made this yesterday with chickpeas I cooked from dried earlier in the day. I think I have been cooking zucchini wrong my whole life. That is a lot of olive oil and yet it browned perfectly and wasn't greasy or mushy. Really delicious. I actually would probably just make the salmon in a separate pan next time. I like pan seared salmon better than any method I have tried, but this was an enjoyable method of cooking it and we like it a lot.
This was terrific as written, and so easy! The only thing I did different than the recipe was to to push the zucchini to the side so the salmon would have direct contact with the pan (and because the salmon stood too high for the lid to close otherwise). Halved the recipe for 2 people.
I usually reduce the amount of oil in any recipe I make kept to the quarter cup in this recipe, because it's the holidays and also because that didn't seem like too much given the volume of what was cooking in the oil. turned out fantastic. if I make again, I'm not sure that I would reduce the oil. if I do it would not be by half but maybe just a tablespoon or two. made this after a long work day and an exercise class and was still done eating by 8:00 p.m. And leftovers are great as well. highly recommend.
Very tasty. But not crunchy at all.
This is simple and delicious. Just perfect. Do not skip the lemon zest and juice. It adds a lot. I also added lemon pepper and substituted half the oil for butter. I recommend cutting slightly bigger pieces of the squash you use or cooking a little shorter if you’re like me and want a bit firmer bite.
At truly excellent dish! Honestly, the zucchini, garlic, and chickpeas would be fantastic by themselves. The salmon was fine, but wasn't anything noteworthy. I appreciate adding it to make this a complete meal, though. The lemon zest and juice are non-negotiable. They add a nice acidity that complements the garlic well and brings the zucchini to life. 1/4c olive oil seems like a lot, but it creates a nice sauce with the water from the zucchini. I'll definitely be making this again.