Salmon with Chickpeas and Tomatoes

Step 1

Pat the 4 salmon fillets dry and season both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.

Step 2

Place the salmon skin-side down in the skillet and cook without moving until the skin is golden and crispy, about 4-5 minutes. Flip and cook 2-3 minutes more until just opaque in the center. Transfer to a plate.

Step 3

Reduce heat to medium and add the remaining 1 tbsp olive oil, 3 minced garlic cloves, and 2 cups cherry tomatoes. Cook, stirring occasionally, until tomatoes start to burst, about 3-4 minutes.

Step 4

Add the drained chickpeas and 0.5 cup kalamata olives. Stir to combine and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste.

Step 5

Return the salmon to the skillet, nestling it into the chickpea mixture. Sprinkle with 0.25 cup chopped fresh parsley and serve warm directly from the pan.