Salmon with Chickpea Ragu
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion chopped
- 1 large carrot peeled and diced
- 1 large zucchini diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 (15.5-ounce) can low-sodium chickpeas drained and rinsed
- 1 cup basil leaves sliced into ribbons, plus more for garnish
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.
- Remove the skillet from the heat, add 1 cup of the basil and ¼ teaspoon each of salt and pepper and stir to incorporate. Cover to keep warm while you cook the salmon.
- Preheat the broiler. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.
- To serve, spoon 1½ cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with ribbons of basil.
Notes
Credit: Ellie Krieger