Ingredients:

  • ½ tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 2 Salmon Fillets, 6 oz each
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • ½ cup Tomato Purée
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 1 Red Bell Pepper, thinly sliced
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Cilantro, chopped
  • ½ cup Water or Low-Sodium Vegetable Broth

Instructions:

  1. Pat salmon fillets dry with a paper towel and rub the combined smoked paprika, cumin, cayenne, salt, and black pepper evenly over the flesh side of the fish.
  2. Heat 1 tbsp of olive oil over medium-high heat in a 12-inch skillet. Place salmon flesh-side down and sear for 3–4 minutes until a mahogany-colored crust forms. Flip and sear for 1 minute, then remove and set aside.
  3. In the same pan, add the remaining olive oil and sauté sliced bell peppers for 3 minutes until softened.
  4. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Pour in tomato purée, chickpeas, and water or broth. Stir well, scraping the bottom of the pan, and simmer for 5 minutes until the sauce thickens.
  6. Nestle the seared salmon fillets back into the sauce, flesh-side up. Cover the pan with a lid.
  7. Cook for 3–5 minutes, or until the salmon flakes easily with a fork.
  8. Remove from heat, stir in lemon juice, and garnish with fresh cilantro.