Salmon and chickpea bowl

Ingredients

• 1 lemon, thinly sliced, seeds removed
• ½ cup extra-virgin olive oil, plus more for drizzling
• 1 1½-lb. salmon fillet, preferably skin-on
• ½ tsp. kosher salt, plus more
• Freshly ground black pepper
• 1 15-oz. can chickpeas, rinsed, patted dry
• 1 garlic clove, finely chopped
• 2 tsp. za’atar
• 1 tsp. fresh lemon juice
• 4 cups baby arugula or baby spinach
• 4 radishes, trimmed, thinly sliced
• Flaky sea salt

Recipe

1. Place a rack in lower third of oven; 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. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil.

2. Roast until salmon is just barely opaque in the middle, 12–17 minutes, depending on thickness. Let salmon cool, then flake into medium-size pieces with a fork.

3. Meanwhile, bring chickpeas, garlic, za’atar, and remaining ½ cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally, 10 minutes. Stir in ½ tsp. kosher salt (less if your za’atar is salty) and remove skillet from heat.

4. 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.

5. 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.