Fresh Salmon Salad with Chickpeas and Tomatoes

Ingredients

• ¼ cup Niçoise olives or other small black olives
• 6 tablespoons olive oil
• 6 5- to 6-ounce salmon fillets (about 2 pounds)
• 2 cups chickpeas from two cans
• 1 ½ cups tomatoes
• 2 tablespoons fresh Italian parsley
• 2 tablespoons fresh orange juice
• + 5 more ingredients
• • 1 tablespoon fresh lemon juice
  • 1 tablespoon salt-packed capers
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh basil leaves

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly. Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all...

View full recipe at Epicurious