Easiest Ever Salmon With Chickpeas and Arugula!

Sheri silver
by Sheri silver
2 servings
25 min

Easiest ever salmon with chickpeas and arugula is a snap to make and so delicious!

salmon with chickpeas and arugula in white bowls with vintage forks and a pink linen napkin

salmon with chickpeas and arugula is my new fave way to prepare our fave fish!

It will come as no surprise to longtime readers that I am a big fan of salmon (click here for alltherecipes)! It’s high in both calcium and protein – 2 important nutrients for me – and couldn’t be easier to prepare. Just 11 minutes on a sheet pan in the oven and comes out perfectly every time!

We personally love the pre-portioned fillets from Costco. They are individually wrapped and consistently sized, so I can take out just what I need the night before, and know that the fillets will cook evenly every time.


this dish highlights salmon so beautifully – and is a little different too!

It can be a challenge to find meals that check all the boxes – you know, easy, fast, healthy (ish) and satisfying. There always seems to be a trade off, which is why I heart dinners that do it all – and make them on repeat!

salmon with chickpeas and arugula in white bowls with vintage forks and a pink linen napkin

And while the components of this tasty meal couldn’t be more basic, the (easy!) preparation results in a whole that’s greater than the sum of its parts! The peppery arugula with the crispy radish and tart charred lemons is truly a unique combination that I know you’ll love!


what ingredients do you need?

This is as simple an ingredient list as you could ask for:


  • salmon fillets
  • olive oil
  • salt and pepper
  • lemons
  • chickpeas
  • garlic
  • za’atar
  • baby arugula
  • radishes
bowls filled with radishes and chickpeas next to garlic and lemon

how do you make it?

Start by brining the salmon in the fridge (you can do this earlier in the day if you like). Drain, rinse and pat dry with paper towels.

salmon fillets on a parchment lined baking sheet

Place the salmon on a baking sheet along with one of the lemons, sliced. While the salmon is baking you’ll prepare the spicy chickpeas by sauteeing them with the oil, garlic and za’atar in a hot skillet.

chickpeas in a white skillet with garlic olive oil and za'atar

The dressing for the arugula salad is created from the flavored oil whisked with fresh lemon juice – so good!

Assemble the dish by layering the arugula with the chickpeas, radishes, charred lemon slices and the salmon.

salmon with chickpeas and arugula in a white bowl

you can easily adapt this delicious meal with your choice of add-ins!

While I love this recipe as written, feel free to change it up and add in whatever you like or have on hand! Cherry tomatoes, kalamata olives, red onion or avocado slices would all work! And you can also switch out the za’atar for a teaspoon of garlic powder, a half teaspoon of cayenne pepper, flaky sea salt or whatever seasonings you love.

This delicious meal is a literal dream for a busy weeknight, but pretty and special enough to serve for guests. Let me know if you try it!

Easiest Ever Salmon With Chickpeas and Arugula!
Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Ingredients
  • 2 8- ounce salmon fillets
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 lemons
  • 15- ounce can of chickpeas (sometimes called garbanzo beans), rinsed and drained
  • 1 garlic clove, minced
  • 2 teaspoons za’atar spice blend
  • 4 ounces baby arugula
  • 4 radishes, trimmed and thinly sliced
Instructions
Brine the salmon: Place the salmon in a large ziploc bag. Add cold water to cover (about 2 - 3 cups) along with 1 tablespoon of kosher salt for every cup of water used. Seal the bag and place in the fridge (can be done earlier in the day).
Pre-heat the oven to 400 degrees; place the oven rack in the upper third of the oven.
Drain the salmon, rinse and pat dry. Set salmon on a parchment or foil-lined rimmed 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, about 1-2 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 at a bare simmer, stirring occasionally, for about 5-10 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 medium 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.
Tips
  • This recipe originally appeared in Bon Appetit.
Sheri silver
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