Name: Crispy Salmon with Spicy Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 salmon fillets, skin-on; Salt and pepper to taste; 1 tbsp olive oil (for salmon); 1 tbsp olive oil (for chickpeas); 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp chili flakes (adjust to taste); 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) crushed tomatoes; 1/3 cup plain Greek yogurt or plant-based yogurt; Fresh dill or parsley, chopped; Lemon wedges

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This Crispy Salmon with Spicy Chickpeas is a nutritious and flavor-packed dish that combines crispy, pan-seared salmon with a robust, aromatic chickpea stew. The pairing of golden salmon and saucy, spiced chickpeas offers a satisfying contrast of textures and tastes. A dollop of tangy yogurt and a sprinkle of fresh herbs elevate the dish with brightness and creaminess, making it both wholesome and delicious.

Why You’ll Love This Recipe

Balanced and nutritious: Packed with omega-3-rich salmon and fiber-rich chickpeas.
Vibrant flavors: The spicy tomato base complements the crispiness of the salmon.
Quick and easy: A 30-minute recipe perfect for busy weeknights.
Customizable heat level: Adjust the chili flakes to suit your spice preference.
Elegant yet simple: Ideal for a comforting family meal or an impressive dinner for guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salmon:

2 salmon fillets, skin-on
Salt and pepper to taste
1 tbsp olive oil

For the Spicy Chickpeas:

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chili flakes (adjust to taste)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) crushed tomatoes
Salt and pepper to taste

To Serve:

1/3 cup plain Greek yogurt or plant-based yogurt
Fresh dill or parsley, chopped
Lemon wedges

directions

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent.
Stir in the minced garlic, ground cumin, smoked paprika, and chili flakes. Cook until aromatic, about 1 minute.
Add the chickpeas and crushed tomatoes to the skillet. Season with salt and pepper. Let simmer for 10–15 minutes, stirring occasionally, until the mixture thickens.
While the chickpeas cook, pat the salmon fillets dry and season with salt and pepper.
In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Place the salmon skin-side down, pressing gently for even crisping. Cook for 4–5 minutes until the skin is golden and crisp. Flip and cook another 2–3 minutes until the fish is cooked through.
To serve, spread the spicy chickpeas on a plate, top with the crispy salmon, and add a dollop of yogurt. Garnish with fresh herbs and lemon wedges.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 480 kcal per serving

Variations

Vegetarian version: Replace salmon with grilled tofu or roasted cauliflower steaks.
Add greens: Stir in spinach or kale to the chickpeas during the last few minutes of cooking.
Spice level: Increase or reduce the chili flakes to suit your heat preference.
Grain base: Serve over couscous, quinoa, or rice for a heartier meal.
Different herbs: Swap dill or parsley for cilantro or mint depending on your taste.

storage/reheating

Store leftover salmon and chickpeas separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas in a skillet over medium heat until warmed through. Reheat salmon in a pan over low heat to preserve crispness, or gently in the oven at 300°F. Avoid microwaving the salmon to prevent it from becoming rubbery.

FAQs

How do I get the salmon skin crispy?

Dry the skin thoroughly and cook skin-side down in a hot, oiled pan without moving it for several minutes to ensure maximum crispness.

Can I use canned salmon instead?

Fresh salmon is recommended for texture and flavor, but canned salmon can be used if flaked and added on top, although it won’t offer the crispy skin element.

Is this dish spicy?

The dish has a moderate heat level. You can reduce or increase the chili flakes according to your preference.

What can I use instead of chickpeas?

Cannellini beans or lentils make good substitutes if you’re out of chickpeas.

Can I make this ahead of time?

Yes. The chickpeas can be made ahead and stored in the fridge. Cook the salmon fresh for the best texture.

What kind of skillet works best?

A cast iron or stainless steel skillet is ideal for getting a crisp salmon skin.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free, but always check product labels if you’re using pre-packaged items.

Can I freeze leftovers?

Chickpeas freeze well, but salmon is best enjoyed fresh or stored short-term in the fridge.

Can I make this dairy-free?

Yes, simply use a plant-based yogurt alternative.

What herbs pair best with this dish?

Fresh dill, parsley, cilantro, or mint all work beautifully depending on your flavor preference.

Conclusion

Crispy Salmon with Spicy Chickpeas is a vibrant, well-rounded dish that brings together bold spices, hearty legumes, and perfectly cooked fish. Whether you’re looking for a nourishing weeknight dinner or a refined dish to impress guests, this recipe delivers on flavor, nutrition, and satisfaction.

Crispy Salmon with Spicy Chickpeas

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Author: Mia
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

Perfectly pan-seared salmon with crispy skin, served over spicy chickpeas stewed in tomatoes and aromatics, topped with yogurt and fresh herbs for a wholesome and flavorful meal.

Instructions

Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic, cumin, smoked paprika, and chili flakes. Stir until fragrant.
Add chickpeas and crushed tomatoes. Season with salt and pepper. Simmer for 10–15 minutes until thickened, stirring occasionally.
Meanwhile, pat salmon fillets dry and season with salt and pepper.
Heat 1 tbsp olive oil in another pan over medium-high heat. Place salmon skin-side down, press lightly, and cook for 4–5 minutes.
Flip salmon and cook for another 2–3 minutes until cooked through.
Spoon spicy chickpeas onto plates, top with salmon.
Add a dollop of yogurt, sprinkle with fresh herbs, and serve with lemon wedges.