Sockeye Salmon with Succotash

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Succotash:

1/2 cup sliced onions

1 cup baby potatoes, blanched and cut in half

1 cup cooked chickpeas

1 cup baby or teardrop tomatoes

1 cup corn kernels

Zest of 1 lemon

1/2 cup fish stock

Salt and freshly ground black pepper

1 tablespoon thyme leaves

Lemon Vinaigrette:

1/4 cup lemon juice

1/4 shallot, minced

Zest of 1 lemon

1 cup olive oil

1 teaspoon salt

1 teaspoon pepper

Salmon:

700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions

Salt and freshly ground black pepper

1 tablespoon olive oil

Fresh herbs, for garnish