1 tablespoon olive oil
1 small onion, chopped
1 large carrot, peeled and diced
1 large zucchini, diced
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups low-sodium chicken broth
One 15.5-ounce can chickpeas (preferably low-sodium), drained and rinsed
1 cup basil leaves, sliced into ribbons, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Four 6-ounce skinless salmon fillets
Heat the oil in a large skillet over medium-high heat, add the onion and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic 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 1/4 teaspoon each of salt and pepper and stir to incorporate. Cover to keep warm while you cook the salmon.
Preheat the broiler. Season the salmon with the remaining 1/4 teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once. 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.
Makes 4 servings
Serving size: 1-1/2 cups chickpea ragu and 1 salmon fillet
Calories 460; Total Fat 17 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 5 g); Protein 46 g; Carb 30 g; Fiber 6 g; Cholesterol 95 mg; Sodium 550 mg
Excellent Source of: Copper, Fiber, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K
Good Source of: Calcium, Folate, Manganese, Zinc
Copyright 2016 Ellie Krieger All rights reserved