Lemony Salmon With Spiced Chickpeas

Lemony Salmon With Spiced Chickpeas

Yield 4 servings

Ingredients:

1 lemon, thinly sliced and seeds removed

1/2 cup extra virgin olive oil plus more for drizzling

1 1/2 lb salmon with skin on

1/2 tsp salt, plus more

Freshly ground black pepper

1 15 oz. can chickpeas, rinsed, patted dry

1 garlic clove, finely chopped

2 teaspoons za'tar spice

1 tsp. fresh lemon juice

Flaky Sea salt

Directions:
Place rack in the lower third of oven; to preheat to 300*F.  Toss lemon slices in a large bowl with a drizzle of oil.  Arrange slices in an even layer on a rimmed baking sheet.  Arrange lemon slices in an even layer on rimmed baking sheet.  Set salmon on lemon slices.    Season salmon all over with Kosher salt and pepper with some oil.  roast until some just barely opaque in the middle, 12- 17 minutes , depending on thickness.  If you like your salmon well-done, cook a few minutes longer, but keep in mind that you risk the chance it will dry out,  Let salmon cool and then flake into medium-size pieces with a fork.

Meanwhile bring chickpeas, garlic, za atar and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za’atar is salty) and remove skillet from heat.

1. Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.