Lemony Salmon and Spiced Chickpeas

A half cup of oil seems excessive. Do you really use that much?

• tchrkay8165

• Kansas City

• 8/5/2021

Excellent! I have made this numerous times with no alterations to heat or ingredients. If the fish is not done, simply cook a bit longer. It is very tender baked at a lower temp. I do use more radishes, lots of arugula and chop up the lemon slices before adding to the plate. I serve with olive ciabatta. Our summer favorite!

• Anonymous

• Portland, OR

• 8/1/2021

Easy & delicious. I was worried about the salmon being done enough, so went on to overcook it a little at higher heat, but that's user error. Otherwise, made exactly as directed & it was a hit.

• wvjen

• West Virginia

• 6/24/2020

I made this last night with sockeye salmon and spinach. Very easy and very good. I did not use as much oil as called for, so that is why is was not too oily. I prefer low-roasting salmon to high-temp, still very moist. I used lemon slices, but agree that drizzling lemon juice and zest over the top of the salmon probably more effective in imparting the lemon flavor to the dish.

• oldmayor

• Portland, ME

• 6/16/2020

I had high hopes for this recipe as salmon and chickpeas are two of my favorite ingredients but neither my husband nor I liked this dish (which I made as written but with additional lemon juice). It was too oily and the flavors did not pop. I definitely will not be making it again.

• Anonymous

• Colts Neck, NJ

• 4/20/2020

Very good. Here's my few modifications. I don't think I would bother layering the lemons underneath salmon next time... It didn't add very much, and kinda wasted a lemon (squeezing juice over salmon after cooking was better). I added 1 large yukon gold diced to the chickpeas and instead of adding all that oil and making the dressing from the pan, I just tossed Mizuna greens and radishes with lemon and EVOO. I would definitely make this again and would double it if you really are feeding 4!

• Anonymous

• So Cal

• 4/18/2020

Oh...my! Delicious!

• larrysmom

• Detroit, MI

• 1/15/2020

3.5 forks for taste, and bumping to 4 for ease. Great to throw together on a busy weeknight. I largely made as written making relatively minor modifications that did not alter the flavor integrity of the dish. Technique-wise, I added about 5min @ 450°F after seeing that the fish was still raw after 15min @ the recipe's stated 300°F. I used steelhead trout, sliced off the skin, and seasoned the flesh before replacing the skin—which I also lightly salted. This allowed me to remove the fish once done to our liking and continue crisping the skin separately (which we enjoy as a delightfully crispy chip on the side). My family is not big on sliced radishes, so I subbed in micro radish which gives the same flavor but in a texture we're more partial to. I also used micro arugula in lieu of baby and mixed the greens in a 2:1, arugula:radish ratio. I would recommend doubling the chickpeas as it was a very small portion for 4 people (even with one of them being my 5-year old). I'll be trying this next time with only 50% more oil since 1c seems excessive. Lastly, as a previous reviewer noted, the lemon in the dressing was not as strong as we would have liked, so we increased to taste. Overall, this is a great recipe that lends itself well to adaptations and we'll be enjoying this again soon.

• andreayung23

• Northern California

• 1/5/2020

Love this one!

• jessilein

• Boulder, CO

• 5/23/2019

Big problem with this recipe. My daughter ate 3 servings, so there's not enough for me and my wife. That said, will definitely make again. With larger portions. And...I usually never read reviews before cooking a recipe, however, KGWEBSTER FROM ROSWELL, GA's recommendation for the 450-degree temp was spot on. Thank you, KGWEBSTER from Rosewell, GA!

• dgershwin

• Los Angeles, CA

• 3/29/2019

Thank you, Epicurious, for the introduction to za'atar! I can see using this condiment in so many ways! And the combo of fatty fish, savory chick peas, bitter greens and tart lemon was truly wonderful. That being said, I gave this recipe a 3 instead of 4 because 1) Too much olive oil made the "healthy" aspect suspect. Next time will take it down to 1/4 cup. 2) Not enough lemon to be "lemony". Will up the ratio to the oil in completing the dressing. 3) Time for cooking chickpeas is so long they could turn to mush even at low temp. I agree with previous reviewer that 300 degrees worked - although next time I'll probably cut my salmon into two pieces so it cooks faster. This one is a repeater for sure.

• ntmillspipgras

• Santa Rosa CA

• 2/20/2019

做这道菜第二我看见它的健康y-ish issue and it was PERFECT. So delicious and flavorful and so easy!! Not sure why the reviewer below doesn't believe the oven temperature is accurate... it is. And slow roasting at a low temp works. The salmon is medium rare and incredibly tender. Will make again and again!

• Anonymous

• Los Angeles

• 2/19/2019

I plan to make this recipe this evening, but in reviewing the instructions, I noticed that the oven temperature is incorrect. The oven needs to be set at 450 with a roasting time of 12-15 mins. I will set the rating @ 3 forks for now & will comment after we eat!

• kgwebster

• Roswell, GA

• 2/19/2019