- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1/2 teaspoon dried red pepper flakes
- 1 small red bell pepper, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 1/2 pound yellow zucchini, diced
- 1/2 pound green zucchini, diced
- 2 (15 1/2-ounce) cans chickpeas
- 2 cups reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 2 sprigs rosemary, plus 6 sprigs for garnish
- 1 bay leaf
- Canola oil, for searing
- 6 (6-ounce) pieces center-cut salmon fillets
- Freshly ground black pepper
Preheat oven to 350 degrees F.
Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes. Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf.
Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Season salmon fillets with kosher salt and freshly ground black pepper. Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon).
To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish. Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary.