I got this recipe from the Today Show. It is a recipe from Ellie Krieger’s Heart healthy dishes. My kids loved it, I wish I had bought more salmon!! I prepared the chickpea mixture ahead of time and just added the basil and reheated it right before serving. It was so colorful and fresh tasting! I used a basil garlic olive oil that I had but any regular olive oil will work great on the salmon.
1 small onion, chopped
3 carrots, peeled and diced
1 large zucchini, diced
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth
One 15.5-ounce can chickpeas, drained and rinsed
1 cup basil leaves, sliced into ribbons, plus more for garnish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 salmon fillets (but you can use more, depending on how many mouths you are feeding)
Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the onion and cook until soft and translucent, about 3 minutes. Add the carrots, zucchini, garlic, salt and pepper 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 stir to incorporate. Cover to keep warm while you cook the salmon.
Preheat the broiler. Rub olive oil over the salmon and then season it with 1/4 teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness.
To serve, spoon 1 1/2 cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with ribbons of basil.