Salmon with Chickpea Ragu
This salmon with chickpea ragu dish is a perfect weeknight dinner. Here, the buttery salmon fillet is served over an herbed vegetable stew.
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Cooking tools:
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Peeler
- Spoon
- Spatula
- Mixing bowl
- Plate
Ingredients
- 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
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